Cellophane Noodle Salad with Shrimp is an easy dish which can be prepared well before serving and can be mixed just before serving. Squid and chickens are delicious substitute for the shrimp says Chef
- Fresh lime juice – 3 tablespoons.
- Asian fish sauce – 2 tablespoons.
- Sugar – 1 tablespoon.
- Grape seed oil – 1 tablespoon.
- Red Thai chile, sliced paper-thin – 1 no.
- Kaffir lime leaf, minced, or 1/2 teaspoon grated lime zest – 1 no.
- Oyster sauce – 1 teaspoon.
- Large shrimp, shelled, or small squid bodies, halved lengthwise – 1 1/4 pounds.
- 2-ounce packages dried cellophane noodles – 2 nos.
- Boiling water
- Salt and freshly ground pepper
- Scallions, thinly sliced – 2 nos.
- Mint leaves – 1 1/2 cups
- Cilantro leaves – 3/4 cup.
- Basil leaves – 3/4 cup.
- Chopped salted roasted peanuts – 1/2 cup.
- Lime wedges, for serving
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- In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes.
- Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes.
- Light a grill. Drain the cellophane noodles. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute. Drain well.
- Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges.
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Source: Food and Wine
Recipe by: Annabel Langbein