1 cup cherry tomatoes, sliced finely (or quartered is fine)
1/4 red onion, sliced finely
1 shallot, sliced finely
1/2 green pepper (capsicum)
1/2 red pepper (capsicum)
1/2 yellow peppers (capsicum)
1 cup prawn, shelled and deveined
1 cup scallops
1 cup squid or calamari, cut into rings
2 packs of mung bean or green bean vermicelli
4 garlic cloves, minced
1/2 cup chopped coriander or cilantro
2 stalks of green onion or ramp, cut finely
2 thai bird chilies or 3 jalepeno peppers (adjust for your preferred spice level)
1 lime, juiced
3 tbsp sugar
4 tbsp fish sauce
1. Soak the mung bean noodle in cold water to soften them up for about 20-30 minutes before you are ready to cook. Boil them, and be careful not to overcook. Remove from water and drain when ready, blanching in cold water to stop the noodles from overcooking.
2. Cook the seafood in batches, and be sure not to overdo them as the seafood tends to become rubbery when overcooked. A general hint is when they lose their translucency and become white (for the scallops and the calamari) and when they turn pink (for the prawn). Set aside.
3. In separate bowl, mix together the ingredients for the dressing, to taste. It should not be overly salty, sweet, sour, or spicy but a good blend of the four.
4. Combine everything gently together in a bowl.
5. Garnish with some more cilantro or mint and a slice of lime.