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

Ingredients

Dilmah Peach Tea Seafood Glass Noodle Salad
  • 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

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.

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/09/2019