Thai Salad

Contributed by: Christene Heng

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This recipe was shared with me by a friend during my poly time, back in 1990.

I tried it out and love it. Since then, I have been making this salad for many parties and was well loved by all my friends. Hence, I wish to use this opportunity to share this recipe with others too.

Portion: 10 pax
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins

Ingredients

• 2 large onion, skinned and sliced

• 4 chilli padi, washed and cut into small pieces

• 1kg prawn, shelled and devein

• 2 big sotong, cleaned and sliced

• 1 big pack of straight tang hoon, washed and soaked

• 1 bunch of coriander leaves, washed and cut into short sections (discard roots)


Seasoning (quantity can be adjusted to individual’s preference):


• 200ml lime juice

• 4 tbsp fish sauce

• 3 tsp sugar


Method

1. Pre-boil a big pot of water.

2. Add cut onion and chilli padi into a big mixing bowl.

3. Blanch prawn and sotong in boiling water till cooked.

4. Drain and add into the mixing bowl.

5. Cook tang hoon in the same pot of boiling water.

6. Drain and add into the mixing bowl.

7. Add seasoning and mix well. Test if seasoning is to your taste and adjust accordingly.

8. Set aside for 15 mins to allow tang hoon to absorb the seasoning.

9. Lastly, add coriander leaves and mix well before serving.


Helpful Tips

Very important to not overcook the tang hoon.

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