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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A light, refreshing salad with sea flavors. Instead of shrimp, squid, scallops, or crab can be used. Ingredients:
4 ounces rice noodles, soaked in hot water until soft |
16 large shrimp, cooked |
1 small red bell pepper, seeded cut into strips |
1/2 cucumber, cut into strips |
1 tomato, cut into strips |
2 shallots, finely diced |
salt, to taste |
black pepper, to taste |
1 tablespoon rice vinegar |
2 tablespoons fish sauce |
2 tablespoons lime juice |
1/2 teaspoon ginger, grated |
1 lemongrass, finely chopped |
1 red chili pepper, seeded and finely chopped |
2 tablespoons mint, roughly chopped |
2 sprigs tarragon, roughly chopped |
1 tablespoon chives, snipped |
Directions:
1. Make dressing by combining rice vinegar, fish sauce, lime, ginger, lemon grass, red chilli, mint, tarragon, and chives in a small bowl and whisk well.
2. Drain noodles, plunge them into a sauce pan of boiling water for 1 minute. Drain, rinse under cold water and drain one last time.
3. In large bowl combine noodles with shrimp, red pepper, cucumber, tomato and shallots. Lightly season with salt and pepper then toss with dressing.
4. Serve at once.
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