Dilmah Peach Tea Seafood Glass Noodle Salad

Dilmah Peach Tea Seafood Glass Noodle Salad
Dilmah Peach Tea Seafood Glass Noodle Salad

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  • Sub Category Name
    Main Courses
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Tea Inspired Lunch Corner


  • 300 gm Glass noodle
  • 2 litre Water
  • 2 tbsp Dilmah Peach Tea
  • To taste Salt
For the seafood
  • 5 litres Water
  • 5 tbsp Dilmah Peach Tea
  • 3 nos Maine lobster (1 pound) (Depend on availability; deshell, cut into pieces)
  • 15pcs Scallop meat 10-20per/kg
  • 30pcs Squid (wash, clean, cut flower)
For the salad
  • 30gm Red bell pepper (Julienne)
  • 30gm Green bell pepper (Julienne)
  • 30gm Yellow bell pepper (Julienne)
  • 20gm Baby coriander leaf (garnish)
  • 30pcs Chive’s flower stick (garnish)
For the peach tea dressing
  • 4 tbsp Peach tea leaves
  • 2 cups Water
  • 400ml Thai chili sauce
  • 2 tbsp Lemon juice (fresh squeezed)
  • 2 tbsp Coriander (chopped)
  • 4-5pcs Red bird eye chili (chopped)
  • To taste Salt & pepper

Methods and Directions

  • Boil the water with tea and salt
  • Let the water boil for 5-10 minutes, the put in the glass noodles for 2-3 minutes or until it is softened and pliable.
  • Drain off the water, rinse with cold water, drain.
For the seafood
  • Bring the lobster to a rolling boil. Add the lobster to the boil one at a time. Cook for approx. 5 minutes. Remove from the hot water. Ice bath. (cooking time depends on the size of the lobster)
  • Place the scallops in a mixing bowl. Toss with salt and sprinkle some peach tea. Place the scallop in a steamer basket. Cover with a tight fitting lid. Steam it roughly for 4-6 minutes or until it is cooked. Remove from the basket, cool down in refrigerator. Slice into half after cool down.
  • Use the remaining liquid from the lobster. Bring to rolling boil. Cook the prepared squid in the boiling water until opaque for roughly 40 seconds to a minute. Ice bath. Drain the water and dry on paper towel.
For the salad
  • Refresh and dry on paper towel
For the peach tea dressing
  • Boil the water, put in the tea. Let it steep for 15-20 minutes. Strain the tea. But keep one teaspoon of the tea leaves to make the dressing.
  • Pour the tea in a mixing bowl, add in the remaining ingredients. Mix well.
Assembly / Finishing
  • Put the glass noodles, seafood and the julienne capsicum in a mixing bowl. Pour in some of the peach tea dressing, taste and season with some salt if needed.
  • Divide in a salad bowl, garnish with coriander leaf and chives flowers.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 02/03/2021