The vibrant mix of colours in the salad, the lightness of the vermicelli soaking in the fragrance of herbs and the citrus juices of tomatoes and limes. These qualities are what makes Yum Woon Sen so appealing and refreshing – a great dish to have on the first week of spring into the new year.
Hopefully, this new year will bring with it the same tastes and colours of spring for me – that of lightheartedness, fresh new beginnings and more exciting things to look forward to. Most importantly is to have the little one stay healthy and safe, yet experience life in a more fulfilling manner. There are so many things awaiting his exploration and discovery. Our hope is for him to take as much time as he needs to explore and discover as many of life’s surprises for him as possible.
We’ll be there for him in this journey of adventure, but first, let’s start filling up our stomachs first!
- Medium-sized shrimp: 24, peeled and deveined
- Mung bean vermicelli: 250g, soaked in hot water, drained
- Shallot: 6, finely chopped
- Tomato: 1, diced
- Coriander: 1 stalk, chopped + extra for garnish
- Mint: leaves from 1 stalk, chopped
- Garlic: 1, finely chopped
- Fish sauce: 3 tbsp
- Sugar: 2 tbsp
- Warm water: 4 tbsp
- Lime juice: 2 tbsp
- Thai sweet chilli sauce: 2 tbsp
- Roasted cashew nut: 1 small pack, roughly chopped
- Boil shrimp for 5 min. Drain and place in a mixing bowl.
- Add vermicelli, shallot, tomato, coriander and mint leaves into the same bowl. Mix together.
- In a separate bowl, mix together garlic, fish sauce, sugar, warm water, lime juice and chilli sauce.
- Pour dressing into vermicelli mixture. Toss to coat evenly.
- Garnish with remaining coriander and nuts to serve.
- This recipe was kindly adapted from Rasa Malaysia’s ‘Thai Noodle Salad with Shrimp‘. I used the normal pea starch vermicelli instead of mung bean ones because I couldn’t find the latter in the supermarkets.
- Keep this salad chilled in the fridge before garnishing to serve. This makes it a light and refreshing appetiser to enjoy before a main meal is served.