Prep 10 mins
Cook 5 mins
From a cookbook with step by step photos and instructions (I ripped this out of it before getting rid of it) but I don't see the name on the pages. The cook's tip: Shrimp are available ready cooked and shelled. To cook shrimp, boil them for 2 minutes. Allow them to cool in the cooking liquid, then gently pull off the tail shell and twist off the body.
- 4 ounces cellophane noodles, soaked in hot water until soft
- 16 cooked shrimp, peeled
- 1 small green pepper, seeded and cut into strips
- 1⁄2 cucumber, cut into strips
- 1 tomatoes, cut into strips
- 2 shallots, finely sliced
- black pepper
- cilantro leaf, to garnish
- 1 tablespoon rice vinegar
- 2 teaspoons asian fish sauce, nam pla
- 2 tablespoons fresh lime juice
- 1 pinch salt
- 1⁄2 teaspoon fresh ginger, grated
- 1 stalk lemongrass, finely chopped
- 1 red chili pepper, seeded, finely sliced
- 2 tablespoons of fresh mint, coarsely chopped
- 2 -3 sprigs fresh tarragon, coarsely chopped
- 1 tablespoon chives, chopped
- Make the dressing by combining all the ingredients in a small bowl or cup; whisk well.
- Drain the noodles that were soaking, then plunge them in a saucepan of boiling water for 1 minute; drain, rinse under cold running water and drain again well.
- In a large bowl, combine the noodles with the shrimp, pepper, cucumber, tomato and shallots.
- Lightly season with salt and pepper, then toss with the dressing.
- Spoon the noodles onto individual plates.
- Garnish with a few cilantro leaves and serve at once.
Great!. I used mint flakes,dried cilantro flakes, ginger paste, lime zest fresh, with lime juice, a smidgin of cayenne pepper. The noodles, shrimp and vegies remain. The changes were made to the sauce with the rice vinegar with bonito flake sauce (fish sauce). Refrigerate overnight covered and it is more flavorable. Great recipe.