Prep 20 mins
Cook 10 mins
Courtesy Nigella Lawson, Nigella Feasts Episode: Feel-Good Food. This sounds wonderful!
SHRIMP VIETNAMESE DRESSING
- 2 garlic cloves (minced or crushed)
- 2 fresh long red chilies (seeded and finely diced or julienned)
- 2 tablespoons finely minced fresh ginger
- 4 tablespoons fish sauce (nam pla)
- 1 lime, juice of
- 4 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons peanut oil
- 1 teaspoon sesame oil
- 8 ounces cooked small shrimp
- 6 ounces rice noodles
- 4 ounces sugar snap peas
- 4 ounces bean sprouts
- 3 scallions, sliced into thin circles
- 1⁄2 cup finely chopped fresh cilantro leaves, to garnish
- MAKE VIETNAMESE DRESSING:.
- Simply mix all the ingredients together.
- This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
- MAKE THE SHRIMP SALAD:.
- Marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
- While this is going on, soak the noodles in freshly boiled water according to packet instructions.
- Once re-hydrated, refresh the noodles in cold water, then drain.
- Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
- Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
- In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
- Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
- Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.
I love this dressing! In fact, the whole salad is delicious. I used mung bean thread noodles rather than rice noodles, and 3 fairly mild Japanese green chilies, with seeds, instead of 2 red chilies. I also added a lot of extra vegetables to the salad. I will definitely be making this again soon. Thank you very much for sharing this recipe with us.