Vietnamese Seafood Salad Recipes

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

VIETNAMESE SEAFOOD SALAD

Vietnamese Seafood Salad image

From the Red Bridge Cooking School, Hoi-An, Vietnam. If you don't have green papaya, you can use green mango, or lotus root, or carrot, or cucumber.

Provided by Chickee

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
1 tablespoon thinly sliced shallot
100 g prawns
100 g thinly sliced squid
1 teaspoon thinly sliced gingerroot
1/2 teaspoon black pepper
1 cup of grated papaya
2 sliced long red chilies (deseeded)
2 teaspoons sugar
1 teaspoon salt
2 limes, juice of or 1 lemon, juice of
1 cup of mixed mint (Vietnamese and Standard)
2 tablespoons toasted sesame seeds

Steps:

Stir fry shallots in oil until lightly brown, add prawns and cook for 1 minute. Add squid and ginger and continue to cook 3-4 minutes, add black pepper at the end and remove from heat into a large bowl.
Add the papaya and chilli together, add to the seafood mixture. Combine the sugar, salt and juice together until dissolved. Pour over the salad and mix well.
Just before serving, add the toasted sesame seeds and mint, toss lightly, serve with crispy rice paper or prawn crackers. (Don't add too early or else the seeds will go soft and the mint will turn black).

VIETNAMESE SEAFOOD SALAD

Vietnamese seafood salad image

A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 10m

Number Of Ingredients 11

Ingredients

400g pack cooked seafood mix
300g pack cooked thin rice noodles
300g pack cooked beansprouts
3 carrots , thinly sliced
1 bunch spring onions , sliced lengthways
bunch mint and coriander, leaves chopped
5 tbsp rice wine vinegar
1 tsp caster sugar
1 red chilli , chopped
1 stick lemongrass , sliced
1 tbsp low sodium soy sauce

Steps:

To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.
Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.

Nutrition Facts : Calories 211 calories, Fat 4 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.89 milligram of sodium

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