Cooking Index - Cooking Recipes & IdeasVietnamese Couscous Salad Recipe - Cooking Index

Vietnamese Couscous Salad

To cook the shrimp, rinse them under running water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil. Add the shrimp, and cook until they are just pink, 4 to 5 minutes. Drain and let cool. Discard the cooking liquid and bay leaves. Shell and devein the shrimp.

Courses: Salads
Serves: 6 people

Recipe Ingredients

  Dressing
1   Garlic clove - minced
1 teaspoon 5mlMinced gingerroot
6 tablespoons 90mlFresh lime juice
3 tablespoons 45mlSugar
2 tablespoons 30mlPeanut oil
2 tablespoons 30mlNuoc mam
  = (Southeast Asian fish sauce, available
  At Asian markets)
1 teaspoon 5mlHot pepper flakes
  Salad
1 1/3 cups 315mlBoiling water
1   Extra-large fish bouillon cube
  = (available at Asian markets)
1 tablespoon 15mlPeanut oil
1 cup 237mlCouscous
2 tablespoons 30mlFinely-chopped fresh cilantro
2 tablespoons 30mlFinely-chopped fresh mint leaves
1/2 cup 73g / 2.6ozSalted dry-roasted peanuts - (abt 4 oz) - coarsely chopped
2 cups 220g / 7.8ozCarrots - peeled, shredded (medium)
1 cup 237mlCucumber - peeled, seeded, (medium)
  And shredded
6   Green onions, green tops included - finely sliced
1/2   Napa cabbage - finely shredded
8 oz 227gMedium shrimp - cooked, and
  Coarsely chopped
  Fresh cilantro leaves - for garnish
  Fresh mint leaves - for garnish

Recipe Instructions

To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside.

To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts.

In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly.

Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature.

This recipe yields 4 to 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B57) - from the TV FOOD NETWORK

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