Rice-Stick Noodle Salad With Vietnamese Shrimp

Recipe Ingredients

		For Dressing
1/3 cup	78ml	Asian fish sauce
1/4 cup	59ml	Rice vinegar (not seasoned)
3 tablespoons	45ml	Sugar
1 1/2 tablespoons	22ml	Fresh lime juice
3 tablespoons	45ml	Garlic cloves - minced (large)
1/2 teaspoon	2.5ml	Dried hot red pepper flakes
		For Salad
1 lb	454g / 16oz	Large shrimp - (16 to 20)
1/2		Lemon
1		English cucumber
4		Scallions
1/2 lb	227g / 8oz	Rice-stick noodles
1 cup	16g / 0.6oz	Fresh mint sprigs
1/2 cup	8g / 0.3oz	Fresh coriander sprigs
2 tablespoons	30ml	Chopped peanuts

Recipe Instructions

In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.

Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.

Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lenghtwise into julienne strips.

In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.

Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To serve, pull herbs from sprigs and toss with noodles.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9378) - from the TV FOOD - NETWORK

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