Thai-Style Chilled Seafood Glass Noodle Salad

Steps

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1. 1
   Soak the glass noodles in cold water until softened. Trim the shrimp of sharp points and long antennae, then remove the head. Peel the shell starting from the third segment, working down along the legs, and pull the tail to complete. Slit the shrimp down the middle and remove the intestinal vein, or use a toothpick to extract it. Remove the skin from the squid with paper towel and slice into rings. Refrigerate the prepared seafood immediately.
   ▶ ≈0:00
2. 2
   Trim and halve the onion, then slice thinly and soak in ice water to reduce pungency. Trim the cucumber, halve lengthwise, and slice diagonally into thin pieces. Prepare 12-15 cherry tomatoes. Squeeze the lemon juice and set aside.
   ▶ ≈1:55
3. 3
   Slice the chili into thin rings. Crush the garlic cloves and mince them. Combine the lemon juice with the chili, minced garlic, coconut sugar, and fish sauce, stirring until well blended.
   ▶ ≈2:45
4. 4
   Bring a pot of water to a boil, then turn off the heat. Place the soaked glass noodles in the hot water and blanch for about 30 seconds until translucent. Transfer to ice water to cool, rinse off the sticky coating, and drain.
   ▶ ≈3:27
5. 5
   Bring another pot of water to a boil with ginger slices and a splash of rice wine. Blanch the shrimp first, then add the squid. Cook for about 1 minute until the shrimp turns red, then immediately transfer to ice water to cool for about 1 minute to maintain a firm texture.
   ▶ ≈4:11
6. 6
   In a large bowl, combine the drained onion, cucumber, cherry tomatoes, glass noodles, and seafood. Toss gently to combine.
   ▶ ≈4:48
7. 7
   Pour in the prepared sauce and use both hands to toss thoroughly until all ingredients are evenly coated. Snip cilantro over the top with scissors and gently toss once more before serving.
   ▶ ≈5:03