Chef Andy Arjoon,
Billabong Bar & Bistro
This playful explosion of flavours tantalizes taste buds with opposing spicy and salty flavours; and hot and cool ingredients. Delicate quail eggs can be purchased at Young’s Trading Co.
Ingredients
Salad
1 lb package rice vermicelli noodles
6 oz shaved prosciutto
1 tsp butter
8 quail eggs
1 cup edamame
1/2 cucumber, diced
1 cup diced tomato
1/4 bunch cilantro, chopped
1 cup carrot ribbons
4 pineapple rings (grilled optional)
Dressing
1/2 cup black vinegar
1/2 cup sesame oil
2 tsp sesame seeds
1 tsp mushroom soy sauce
1 tsp minced garlic
1 tsp minced ginger
2 tsp honey
1/2 tsp fish sauce
salt and pepper to taste
2 fresh Thai chiles, finely diced
Method
Salad
- In a large pot, cook noodles in boiling salted water until tender but firm.
- Rinse noodles under cold water until cool. Drain.
- In a frying pan over medium-low heat, fry prosciutto for 1 min each side until crisp. Drain.
- Using the same pan, add butter and fry quail eggs. Set aside.
Dressing
- In a small bowl, whisk together all ingredients except for chiles.
- Slowly add chiles while tasting to reach desired heat level.
Assembly
- In a large bowl, combine edamame, cucumber, tomato, cilantro and carrot.
- Add noodles to salad and coat well with dressing.
- Divide salad into individual bowls. Garnish with prosciutto, eggs, and pineapple.
Yield 4 servings