Description
A Thai-style cold dish fully established in Taiwan, tossing fresh seafood (shrimp, squid, clams) and low-calorie glass noodles (Dongfen)/red onions sweet/sourly with lemon juice, fish sauce, and chili.
Restaurants serving Thai-style Cold Tossed Seafood
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shrimp
- Squid
- Glass noodles(Dongfen)
- Red onion
- Lemon juice
- Fish sauce
- Cilantro
Instructions
- [Authentic Recipe]
- Devein shrimp, cut squid into rings. Boil briefly in hot water, ice-shock, drain.
- Boil glass noodles (Dongfen), wash in cold water, cut easy to eat.
- Slice red onion thin and soak in water; halve cherry tomatoes.
- [Special Sauce] Mix lemon juice, fish sauce (Yu Lu), sugar, minced garlic, chili, cilantro.
- Toss all ingredients and sauce firmly in a large bowl, chill in fridge to finish.
Learn more Spice, substitutes, tips
Key spices
Intense lemon freshness and ethnic aroma of fish sauce and cilantro、パクチーのエスニック香
Substitutes at Japanese supermarkets
Imitation crab or scallops (delicious with other seafood too)
Pairing
Sparkling water、White wine
Trivia
[For Women] Taiwan Re Chao (tavern) menus almost always feature 'Tai Shi' (Thai-style) dishes. Due to the humid climate, Thai food with lemon acidity and chili heat perfectly fit Taiwanese palates. Consumes massive seafood protein and veg using absolutely no oil; a massive staple at Taiwanese girls' gatherings.
Eating tips & etiquette
[Unique Eating] Triple the amount of glass noodles (Dongfen), making it a splendid 'Thai-style cold seafood noodle' staple instead of a salad!
Allergen
Seafood, Shrimp