Methods and Directions
Dilmah Peach Tea Seafood Glass Noodle Salad
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.