Noodle fish salad

Yield: 4 servings

Measure Ingredient
12 ounces Chinese egg noodles
1 tablespoon Sesame oil
12 ounces Uncooked jumbo prawns; shelled
8 ounces Baby queen scallops; patted dry
8 ounces Squid tubes; cut into rings
2 \N Cloves garlic; crushed with salt
2 tablespoons Cashew nuts; roughly chopped
2 \N Red chillies; finely diced
2 \N Limes; juice of
2 tablespoons Coriander; chopped
1 tablespoon Dried shrimp; ground to a powder

Cook noodles in boiling water according to instructions, drain, refresh with cold water and reserve. Heat oil in a frying pan and cook the prawns over a fierce heat for two minutes, add the scallops and squid and cook for another minute. Allow to cool slightly. Combine noodles, shellfish and the remaining ingredients and serve in a deep bowl at room temperature.

Per serving: 42 Calories (kcal); 3g Total Fat; (64% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag.

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