Skip to main content
logo
Food Advertising by

Prawn and chicken vermicelli salad


I made this seafood rice vermicelli salad and it's not just an appetiser or starter  for me.   It doubled up as another one-dish meal for my dinner and  although  it's light, it can be filling too ..... and what's more, it's really delicious!










This is indeed very scrumptuous and the plus point is there's isn't much oil in it.  Just what I like.  What about you? 

Ingredients
  • 100 gm rice vermicelli, soaked
  • 1 chicken leg, skin removed and deboned
  • 250 gm prawns
  • 1 small green capsicum, sliced thinly
  • 1 cucumber, seeded, trimmed
  • 1 medium size onion, sliced thinly
  • 1 bird eye chilli
  • 2  tsp finely shredded turmeric leaves
  • Chopped garlic and oil
  • Salt
Dressing    (Mix together)
  • 2 Tbsp fish sauce
  • 3 Tbsp limau kasturi/calamansi juice
  • 1 Tbsp warm water
  • 5 tsp brown sugar
Preparation
  1. In a pot of boiling water add in some salt, poach the chicken till cooked through, drain and shred the meat.  Set aside.
  2. Add in the prawns whole and once the shells turn red, dish out, remove the shells, devein and slice them into halves.
  3. Cook the rice vermicelli in some boiling water, drain and cut into random lengths.
  4. Place the vermicelli, prawns and shredded chicken in a large serving bowl.
  5. Mix in the dressing, onion, capsicum, chilli and turmeric leaves.  Toss gently to combine.  Top up with 4 tsp of chopped garlic and oil.
  6. Serve immediately.

Comments

  1. This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
    http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

    ReplyDelete
  2. very hungry now ... can you hear my stomach making noise? You know what to do lah .... a bigger portion hor since its lunch time now.

    ReplyDelete
  3. Very healthy indeed...I like the prawns best:D and the dressing too sounds very appetising!

    ReplyDelete
  4. Yes Cheah, this salad is very refreshing and looks very delicious too! I can take this as my main meal too.

    ReplyDelete
  5. wahhh.. prawns empowering noodles!

    ReplyDelete
  6. Aarthi
    Thanks for dropping by. Will check out your blog soon.

    Yummy Bakes
    Pity you're not my neihbour!

    Jeannie
    I much prefer simple light dressing, best is tangy!

    Anncoo
    Yup, I always go for recipes which can kill 2 birds with 1 stone!

    Claire
    Nice eh! Cholesterol, push aside for the moment!

    ReplyDelete
  7. This is a wonderful summer dish..love lots prawns.

    ReplyDelete
  8. cheah, this also sounds like kerabu..i can have lots of these!!

    ReplyDelete
  9. Angie
    It's perpetual summer here!

    Lena
    Ya, something like kerabu and it's one of my favourites!

    ReplyDelete
  10. This will be good for summer here.

    ReplyDelete
  11. Cheah, this is truely a Thai selection! Must be so tasty. Have a great day.
    Cheers, Kristy
    p/s we need a champagne here!ha...

    ReplyDelete
  12. tigerfish
    You share the same view as Angie!

    Kristy
    Yup, more or less, I seem to have a soft spot for tangy food!

    ReplyDelete
  13. yes yes, this is so refreshing and healthy!

    ReplyDelete
  14. easy and no fuss! I like!! I think every family should have a weekday maybe a friday dish like this!

    ReplyDelete
  15. This looks very very good, I've never had my vermicelli this way, the calamansi juice must have added a nice aroma :)!

    ReplyDelete
  16. Rebecca
    Simple to prepare and healthy for the body!

    Sonia
    Yes indeed!

    daphne
    Yes, I totally agree with you!

    CG
    Oh yes, it does contribute to the sweet sour aroma of the salad.

    Jay
    Thank you!

    ReplyDelete
  17. Light and refreshing! A nice change from the ones fried in a lot of oil.

    ReplyDelete
  18. pigpigscorner
    Yes, not so filling and heavy!

    ReplyDelete
  19. With right here, something like and fresh would be wonderful this is exactly what i want Yumiee

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.