Crayfish, Pink Grapefruit & Glass Noodle Salad

Let's Cook

1. Step 1.

   Place the vermicelli rice noodles in a heatproof bowl and cover with boiling water. Cover the bowl and let them soak for 2–3 minutes until softened. Drain the noodles in a colander, rinse with cold water, then drain again. Squeeze out any excess water with your hands so the noodles are really dry. Set aside.

2. Step 2.

   While the noodles soften, make the dressing. Remove the tough outer leaves from the lemongrass stalks and cut off the ends. Starting at the fatter end, slice each stalk into rings until you see a purple band; stop slicing when the purple bands disappear, discarding the tough ends. Give the lemongrass slices a quick blast in a mini food processor until very finely chopped, then tip into a large mixing bowl.

3. Step 3.

   Squeeze the juice from the limes into the bowl with the lemongrass. Add the chilli powder, sugar, and olive oil. Whisk everything together to combine and release the flavors.

4. Step 4.

   Using a sharp knife, cut the top and bottom off the pink grapefruit. Stand it upright on a chopping board and carefully slice the skin off in sections from top to bottom, removing any remaining white pith. Cut out the juicy segments from the membrane and add them to the bowl with the dressing. Squeeze the juice from the membrane into the bowl as well.

5. Step 5.

   Trim and finely slice the spring onions, then add them to the bowl. Add the pea shoots, cooked peeled crayfish tails, basil leaves, mint leaves, and the cooked noodles. Toss everything together well to combine. Serve with pumpkin seeds scattered over the top.