SEAFOOD SALAD WITH CRISPY NOODLES 

INGREDIENTS

• 2 cups water 

• 86g packet chicken favor two-minute noodles oil for deep frying 

• 250g prawns 

• 1 cup water, extra 

• salt

• 1 cucumber 

• 3 spinach leaves 

• 185g scallops 

• 2 sticks celery 

• 125g mushrooms 

DRESSING 

• 1/4 cup of dry white wine 

• 1 tablespoon chopped chives 

• 1 clove garlic 

• 2 tablespoons oil

•  salt, 

• pepper 

 SEAFOOD SALAD WITH CRISPY NOODLES RECIPE:

Bring water to boil add contents of one flavor - mix sachet and stir until dissolved Add noodles, bring to boil While loosening noodles reduce heat simmer uncovered for two minutes, and drain immediately 

Rinse noodles under cold running water then drain well Spread noodles out on a clean tea towel placed over a wire rack Allow to dry for three to four hours or overnight in the refrigerator. 

Divide noodles into about five batches Heat oil in the pan, add one batch, and fry until golden brown, turning frequently Drain on absorbent paper Repeat with remaining batches Shell prawns reserve shells 

Put reserved shells, extra water, and salt in pan and bring to boil, reduce heat and simmer uncovered for 10 minutes, drain, and reserve stock Score cucumber with a fork and cut into thin slices add reserved stock reserving cup for Dressing stand cucumber 30 minutes, drain 

Wash spinach, remove white stalks cut leaves roughly. Clean scallops Cook scallops in boiling water for two minutes drain Slice celery diagonally, and slice mushrooms Combine spinach scallops and celery mushrooms. prawns and drained cucumber mix well. 

Line - the sides of the serving dish with noodles spoon salad in the centre, and pour dressing over the salad Dressing: Combine reserved stock white wine, chives crushed garlic oil salt pepper. 

Serves 6

Also Read:  CURRIED SEAFOOD AND RICE