Warm Thai seafood and pork glass noodle salad with Nam Jim

METHOD

1. For Nam Jim, process coriander, chilli, eschallots, garlic and palm sugar until finely chopped. Add lime juice and fish sauce, process for another few seconds, pour into a jug and set aside.
2. Place the noodles in a large bowl, cover with boiling water and set aside for 15 minutes or until tender. Drain and rinse well with cold water.
3. Meanwhile, heat 1 tablespoon oil in a large frying pan, add pork mince and cook for 5 minutes, stirring frequently, until the pork is brown and beginning to crisp. Add noodles with ½ cup Nam Jim and stir over low heat until combined. Keep warm.
4. For peanut and coconut topping, toast peanuts in a small frying pan over medium heat for 3 minutes, add coconut and chilli and cook for a further 2 minutes until the peanuts and coconut are golden and the chilli is lightly charred. Remove from heat and stir through lime zest. Remove to a small bowl and set aside.
5. For leaf salad, combine all ingredients in a large bowl.
6. Brush calamari, prawns and salmon with 1 tablespoon olive oil and season with salt and pepper. Heat a griddle pan or heavy cast iron grill over medium heat. Cook lime halves, cut side down until charred, remove. Add seafood and grill for 30 seconds each side or until just cooked.
7. To serve, spoon pork noodles into serving bowls, top with leaf salad, grilled seafood and charred lime and sprinkle with peanut and coconut topping. Serve remaining Nam Jim separately.
8. On a platter, serve seafood on leaf salad and noodles in a bowl, sprinkle with peanut and coconut topping.

Lyndeys note: Vermicelli bean thread noodles are also known as glass or cellophane noodles. Rice noodles can be substituted but they are white and not as pretty as the transparent ones.