Serves:4
Preparation time:20 minutes
Difficulty:Easy
Ingredients:
- 12 medium green king prawns, peeled and butterflied
- 1 small squid tube, thinly sliced
- 1 kg small fresh mussels
- 2 spring onions, white and pale green parts only, sliced
- 1 cup very finely shredded Chinese cabbage
- 1 cup coriander leaves
- 1 cup mint leaves
- 2 medium red chillies, sliced more or less to your taste
- 1 pack of Chang's Traditional Super Lo-Cal Noodles rinsed under cold water and drained
Dressing:
- 2 tbsp. Chang's Fish Sauce
- 2 tbsp. fresh lime juice
- 1 tbsp. sugar
- 1 tbsp. reserved mussel water
Method:
- Using a large saucepan, heat salted water. Once boiling, turn heat down to a simmer.
- Add the squid and prawns into salted water, monitoring until just cooked. Remove seafood and reserve, leaving two tablespoons of the cooking water in the saucepan.
- Heat the water in the saucepan and when hot, add the mussels adding the mussels. After one minute, give the pan a shake and check when mussels begin to open.
- Drain mussels over a bowl and reserve the mussel cooking liquid. Then drain the reserved liquid through a fine sieve, discarding debris.
- Remove the meat from half the mussels and discard the shells, leaving the others intact.
- Mix all the dressing ingredients in a bowl or jar and stir until the sugar dissolves.
- Combine spring onions, Chinese cabbage, chillies and Super Lo Cal Noodles in a bowl, and stir through the dressing - allow to sit for five minutes.
- Then gently stir through the reserved seafood, along with the coriander and the mint, and serve immediately.
