Hello Everyone! This bowl as a whole reminds me of a deconstructed version of Vietnamese spring rolls – vibrant in flavour as they are in colour, topped with poached prawns, fried tofu, snow peas, fresh carrots and mint leaves, and a sprinkle of crushed roasted peanuts.
In fact, the recipe for the sauce/dressing used for this dish is based off of a Vietnamese spring roll dipping sauce. It is made with lemon juice, fish sauce, sugar, and a bit of fresh garlic and chillies. The sauce is very acidic, which is exactly what you need to trigger the color changing properties of the butterfly pea flower. These striking blue and violet glass noodles, steeped in butterfly pea flowers to achieve their rich colour, transform before your eyes when mixed with the acidic sauce.
It’s cool, refreshing and perfect for the warmer days of spring and summer! But before we dive into tonight’s recipe, please take the time to check out the original recipe where I drew my inspiration from over on Love and Olive Oil by Lindsay.
PREP TIME 15 MINS| COOKING TIME 15 MINS| SERVES 4-6
For the glass noodles
3 packets (80g per pack) glass noodles
1 & 1/2 cups water
1/4 cup dried butterfly pea flowers
Pinch of salt
For the dressing
1/4 cup water
3 tbsp lemon juice
2 tbsp granulated sugar
1 tbsp sesame oil
2 tsp fish sauce (or more, to taste)
2 garlic cloves, finely minced
2 red bird’s eye chillies, finely minced
Firm tofu, fried
Roasted peanuts, crushed
Snow peas, blanched
Dressing: Combine all the ingredients in a small to medium-sized bowl and mix well. Adjust taste to your liking by adding more fish sauce, lemon juice, or chillies. Set aside.
Glass Noodles: Combine the dried butterfly pea flowers in a small saucepan together with the water and salt. Bring to a boil over high heat. Once boiling, turn the heat off and leave to steep for about 10-15 minutes. Discard the flowers.
Place the glass noodles in a large mixing bowl and pour the blue-infused water over the noodles. Give it a good mix, making sure that the noodles are covered with water. Place a clean tea towel over the bowl and set aside for the noodles to soak and cook, about 5 minutes.
Once the noodles are cooked through, drain and separate into two batches in bowls. Drizzle half of the prepared dressing in one of the bowls and give it a good mix. You’ll see that the colour will change from blue to violet in a matter of seconds.
Assemble: Place an equal amount of the blue and violet noodles into individual serving dishes and top with vegetables and meat of your choice. I kept mine pescatarian so went with poached shrimp and bulked it up with tofu as well. I added vegetables such as shredded carrots, snow peas, mint leaves, and topped it off with some roasted peanuts.
Add more dressing as you wish and enjoy as a room temperature or cold dish on a hot summer’s day!
Hello beloved foodies! My name is Marissa and I run the Sydney Foodie Blog, also known as Maiyummyy. Today it’s such a pleasure for me to be invited to guest blog on Amcarmen’s Kitchen once again for the second time since Ally started her Auguest series in 2015.
For those who follow me over on Maiyummy on Instagram, you’ll know that my strong expertise is in Vietnamese cuisine. So good news! Today I will be sharing with you a new fusion recipe inspired by one of my favourite fruit, Avocado. This dish is called Seared Lemon Butter Scallops With Avocado Sauce, which is inspired by Rachael of Rachael Ray Every Day.
I grew up in Da Nang, one of the most popular coastal cities in Vietnam. It is a coastline city that stretches 30km long, famous for beautiful beaches, resorts, great climate, and a great source of fresh vegetables and seafood for the locals. The reason behind choosing this dish is because I always have a strong passion for seafood and fresh ingredients. We always cook seafood during family gatherings or during Vietnamese celebrations served with beer.
Scallops are considered quite rare to cook in Da Nang because it can be very pricey (like abalone) to catch, so we don’t get the chance to cook them often. The idea of this dish originated from this city, and it is simple, quick, and easy to cook; it is quite delicate and rich in texture.
PREP TIME 15 MINS| COOKING TIME <10 MINS| SERVES 3
For the scallops
3 sea scallops
2-3 garlic cloves, finely minced
1 tbsp unsalted butter (I used 25% less fat Devondale Butter)
1/4 tsp freshly ground black pepper
Pinch of salt
Zest from half a lemon
For the avocado-mayo sauce
1/2 medium-sized avocado, peeled and pitted
2 tsp free-range egg Traditional Creamy Mayonnaise (I used Praise brand)
Pinch of salt
Pinch of sugar
Zest from half a lemon
2 red bird’s eye chillies
2 stalks green shallots, chopped
Preparing the Sea Scallops: Wash the sea scallops clean under cold water, and thoroughly dry them with a paper towel.
Season the sea scallops with a pinch of salt, ground black pepper, and lemon zest Let it sit and marinate for about 15 minutes before cooking.
Avocado-Mayo Sauce: While waiting for the scallops to marinate, prepare the avocado sauce. Using a fork, smash the peeled and pitted avocado in a small bowl.
Add the lemon zest and mayonnaise. Mix well and then season with a touch of salt and sugar to taste. Set aside.
Cooking the Scallops: Melt the unsalted butter in a 12-inch pan (don’t use a non-stick pan), over medium-high heat.
Carefully add the scallops to the sizzling hot pan, making sure that they do not touch each other. Immediately add the minced garlic to the pan.
Note: Do not add the minced garlic before putting the scallops in. This is to prevent the garlic from burning first.
Sear the scallops for about 2 minutes on one side without disruption, until golden crust forms. Wait until the garlic turns golden brown, then remove them from the pan so that it does not burn.
Using a tong, carefully flip the scallops and cook the other side for another minute. The center of the scallops should be slightly translucent. Overcooking will result in chewy and unpleasant texture.
Plate up and Serve: Divide the avocado-mayo sauce into 3 white porcelain soup spoons arranged on a plate. Top with the seared scallops, chillies, and shallots.