Vietnamese Shrimp Salad Recipes
VIETNAMESE SHRIMP AND GLASS NOODLE SALAD
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the 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.
- To make the 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 plate.
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- Fill a large pot about 3/4 full with water and add the lemongrass and salt. Bring the water to a boil over high heat, add the shrimp, and simmer for about 4 minutes until the shrimp are just cooked. Drain the shrimp and lemongrass into a fine mesh strainer and rinse with cold water to stop the cooking. The shrimp will not completely cool, which is fine.
- While you are waiting for the water to boil, combine the shallots, lime juice, shallots, fish sauce, mint and cilantro in a large bowl or container. After you have rinsed the shrimp and lemongrass in the strainer, shake to remove any excess water and add them to the dressing. Toss so that the shrimp are fully coated with the dressing. Cover and refrigerate for at least 2 hours, and up to 24.
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