Dilmah Peach Tea Seafood Glass Noodle Salad

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.

• 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.

• Refresh and dry on paper towel

• 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.

• 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.