Spicy Shrimp And Cellophane Noodle Salad Recipes

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

Steps:

• Soak the noodles in boiling water and drain. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.

Steps:

• Preheat oil in fryer to 360 degrees.
• In a wok, heat the oil over high heat. Add the ginger, garlic, and pepper sauce, and cook, stirring, for 30 seconds. Add the bell peppers, bok choy, and rice wine and cook for 1 minute.
• Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes. Add the green onions and cook for 30 seconds. Remove from the heat and transfer to a serving bowl.
• Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Top the seafood mixture with the noodles and serve immediately.

Steps:

• In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce.
• In another bowl, toss the shrimp with half of the chile-lime dressing.
• Cover and refrigerate for 30 minutes.
• Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water.
• Let stand until pliable, 5 minutes.
• Light a grill.
• Drain the cellophane noodles; using scissors, cut the noodles into 2-inch lengths and return them to the bowl.
• Cover the noodles with the boiling water and let stand until they are softened, about 1 minute & drain well.
• Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side.
• In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing.
• Mound the salad on plates or a platter.
• Sprinkle with the peanuts and serve with lime wedges.
• Enjoy!