Warm Noodle Salad of Avocado, Scallops and Crab


Food Picture: 

Ingredients

  • 150g vermicelli rice noodles
  • 1 clove garlic, crushed
  • 1 red chilli, seeds removed and chopped
  • 2cm piece ginger, peeled and cut into thin strips
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon grated palm sugar
  • 12 scallops, roe removed
  • 2 tablespoons vegetable oil
  • 150g picked crab meat
  • 130g snowpeas, trimmed & thinly sliced lengthways
  • 125g small cherry tomatoes, halved
  • 3 green onions, thinly sliced
  • 100g bean sprouts
  • 2 large ripe avocados, peeled and stone remove and thickly sliced
  • coriander sprigs for garnish

Preparation method

Place noodles into a bowl and pour over boiling water to cover. Stand 10 minutes or until tender. Drain, refresh with cold water and set aside.

Combine garlic, chilli, ginger, fish sauce, lime juice and palm sugar together and mix well. Toss through scallops and marinate for 10 minutes.

Meanwhile mix together the cooked, cooled noodles with crab meat, snowpeas, tomatoes, green onions and sprouts in a large bowl.

Heat 1 tablespoon of the oil in a frying pan over medium high heat. Remove scallops from marinade and sear 20 -30 seconds each side. Set aside in a warm place, loosely covered with foil. 

Pour remaining dressing and oil into the frying pan; reduce heat to low and simmer 2-3 minutes, scaping up any of the sediments in the pan. Pour dressing over noodle salad and toss to coat evenly.

Divide noodle salad between four serving plates, top with slices of avocado and 3 cooked scallops. Garnish with coriander sprigs and serve immediately.
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Thanks to http://www.food.ninemsn.com.au for this delicious recipe!