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Potato And Glass Noodle Salad Recipe
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Category : salad |
Style : frying & blending | Serves : 4 |
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Ingredients |
| 2 pieces |
Medium sized potatoes, peeled and cut into 8 parts |
| 170 g |
Glass noodles, soaked in hot water until
soft |
| 1 piece |
Onion, finely sliced |
| 4 stalks |
Spring onions, finely sliced |
| 5 tbsp |
Lemon juice |
| 4 tbsp |
Vegetable oil |
| 4 tbsp |
Gram flour |
| 3 tbsp |
Fish sauce |
| 1 tsp |
Ground turmeric |
| 1 tsp |
Grated lemon rind |
| - |
Salt and black pepper |
Method :
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Cook potatoes in boiling water for 15
minutes until tender but firm, drain and set aside.
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Cook noodles in boiling water for 3 minutes,
drain and rinse under cold running water.
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Heat oil in a wok, add onion and turmeric and
fry until golden brown, then drain the onion and reserve the oil.
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Heat a small pan and add the gram flour and stir
constantly for approx. 4 minutes until it turns light golden brown in color.
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Combine the potatoes, noodles and fried onion in
a large bowl, then add the reserved oil and the toasted gram flour with the lemon and juice,
fish sauce and spring onions.
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Mix together well and adjust the seasoning to
taste if necessary and serve immediately.
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Asian Melting Pot
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