Vermicelli Salad with Prawns

Vermicelli are rice noodles. The cook really fast and are the perfect base for any summer salad. This one is Ng Thai or the cheating way that I make Thai (a mix of soy and fish sauce, sweet chill sauce and lime juice).

Vermicelli Salad with Prawns
for 4
1 package of Vermicelli
1 carrot shredded
1/2 English cucumber shredded
2 green onions chopped
1/2 cup of fresh herbs chopped (Thai basil, lemon basil, coriander, chives and parsley)
1/2 cup of cooked and peeled prawns
1/2 tsp soy sauce
1/8 tsp of fish sauce
1 tsp of sweet chill sauce
Juice of 1 lime
1/2 tsp sesame oil
1 tsp of sesame seeds (to top)

Cook the Vermicelli for 3 min or follow the package. Mix with the carrots, cucumber, herbs, pawns, sauces, lime and oil. Taste and add more lime to brighten or sweet chill to sweeten or fish sauce for salt. Top with more herbs and sesame seeds. Eat right away or let it hang out in the frig for a few hours and enjoy cold.

I like it cold.

Chicken Satay

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
I used chicken instead of Pork, but could also use fish, tofu or anything really. I loved this challenge and will make this again.
Satay Marinade
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped
2 T lemon juice
1 T soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
2 T vegetable oil
Hot pepper (optional)

Blend in food processor and mix with 1 pound of meat. Leave for a few hours.
I put the chicken on skewer and topped with extra marinade before broiling in the oven.

Came out great!

The hot and spicy satay went well with yogurt (also made peanut sauce but I'm yogurt crazy).