Spicey Shrimp Or Chicken And Cellophane Noodle Sa... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This combination of zingy herbs, cool noodles, grilled shrimp and spicy dressing makes a fabulous, easy dish. Plus, it can largely be made ahead of time, then put together just before serving. Squid or chicken are delicious substitutes for the shrimp. Ingredients:
3 tablespoons fresh lime juice |
2 tablespoons asian fish sauce |
1 tablespoon sugar |
1 tablespoon grapeseed oil |
1 red thai chile, sliced paper-thin |
1 kaffir lime leaf, minced, or 1/2 teaspoon grated lime zest |
1 teaspoon oyster sauce |
1 1/4 pounds large shrimp, shelled, or small squid bodies, halved lengthwise |
two 2-ounce packages dried cellophane noodles |
boiling water |
salt and freshly ground pepper |
2 scallions, thinly sliced |
1 1/2 cups mint leaves |
3/4 cup cilantro leaves |
3/4 cup basil leaves |
1/2 cup chopped salted roasted peanuts |
lime wedges, for serving |
Directions:
1. In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce.
2. In another bowl, toss the shrimp with half of the chile-lime dressing.
3. Cover and refrigerate for 30 minutes.
4. Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water.
5. Let stand until pliable, 5 minutes.
6. Light a grill.
7. Drain the cellophane noodles.
8. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl.
9. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute.
10. Drain well.
11. Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side.
12. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing.
13. Mound the salad on plates or a platter.
14. Sprinkle with the peanuts and serve with lime wedges.
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