Vietnamese Garlic Shrimp (Prawn) Noodle Salad

レシピ

材料・調味料 (3 人分)

Garlic Shrimp (Prawns) 12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells) 1 tbsp olive oil 2 garlic cloves, minced Pinch of salt and pepper Dressing ¼ cup lime juice ¼ cup fish sauce 2 tbsp rice vinegar 1 tbsp caster sugar 1 large garlic clove, very finely chopped 1 tsp very finely chopped red chili, adjust to taste (I use birds eye which is spicy) Salad 2.5oz / 75g dried rice vermicelli noodles 3 cups iceberg lettuce, shredded 1 cup carrot, cut into fine matchsticks 1½ cups cucumber, cut into matchsticks 1½ cups beansprouts ¼ cup coriander leaves, lightly packed ¼ cup mint leaves (ordinary or Vietnamese), lightly packed

作り方

1: Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
Remove the prawns from the skillet onto a plate.
Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
Serve immediately.