Recipe: Tasty Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad

Recipe: Tasty Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad Delicious, fresh and tasty.

Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad. Great recipe for Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad. I remembered the salted 'soboro' craze from several years ago, and decided to make a frozen food version by blanching minced meat (with homemade 'shio-koji') and seasoning it. It's so useful because since it crumbles, you.

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You can have Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad

1. Prepare of Shio-koji soboro (an amount that's easy to freeze) - Recipe ID: 1865047.

2. You need 500 grams of Ground pork.

3. Prepare 1/2 of an onion Onion.

4. You need 1 of 1/2~ tablespoons Shio-Koji -(if not available, 1/2 tablespoon salt).

5. Prepare 1 tbsp of Sugar.

6. You need 3 tbsp of Sake.

7. You need of Yum Woon Sen.

8. It’s 50 grams of Cellophane noodles.

9. Prepare 100 grams of Peeled shrimp.

10. Prepare 1 of ◎Julienned cucumbers.

11. It’s 4 cm of ◎Julienned carrots.

12. It’s 3 tbsp of ◎Chopped green onion.

13. Prepare 4 tbsp of Shio-koji minced meat.

14. Prepare 1 of less than 1 teaspoon ★Chili oil.

15. It’s 1 of ~1 1/2 tablespoons ★ Fish sauce.

16. It’s 1 tsp of ★Sugar.

17. Prepare 1 tbsp of ★Lime juice (lemon, lime juice).

18. It’s 1 of Cilantro.

Here are the ingredients and how to cook it.

Ingredients of Chili Fish It's of Fish.

I use seabass, but any kind of fish should do.

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Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad instructions

1. [Shio-Koji Soboro] Finely chop the onions. Boil plenty of water in a frying pan and add meat. Mix using cooking chopsticks..

2. When the meat is cooked through, strain in a colander and remove moisture. Quickly clean the frying pan with a paper towel..

3. Combine the blanched meat, onion, and seasonings into the frying pan in Step 2. Cook on low-medium heat until the moisture is gone. Place it in a freezer bag once it cools off and freeze..

4. Wait for about 1 hour (after Step 3). Take out the bag from the freezer and crumble the meat apart over the bag. Its easier to take out if you do this..

5. [Yum Woon Sen] Combine ★ ingredients into a bowl. Cut the ◎ vegetables. Remove the shio-koji soboro from the freezer..

6. Boil water in a pot and cook the shrimp over low heat. Using the same water, cook the noodles for 2~3 minutes. Strain using a colander and cut into easy to eat lengths with scissors..

7. While the glass noodles are still warm, combine the ★ ingredients into the bowl in Step 5. Add shrimp, vegetables, soboro and mix. Serve on a plate and top it with as much cilantro as you like..

8. I used this lime juice, which has a lot of pulp. Lime juice is useful when youre trying to make this dish quickly..

9. Chili oil: This is very spicy so if you dont like it spicy, use the milder chunky ra-yu on the right Both have garlic, red chili pepper, and more..

10. I had a lot of recipes using Shio-Koji Soboro' so I decided to upload this in detail in 'Shio-Koji Soboro'-..

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