Spicy Shrimp and Cellophane-Noodle Salad
- 3 tablespoons fresh lime juice
- 2 tablespoons asian fish sauce
- 1 tablespoon sugar
- 1 tablespoon grapeseed oil
- 1 red Thai chile, sliced paper-thin
- 1 kaffir lime leaves, minced or 12 teaspoon grated lime zest
- 1 teaspoon oyster sauce
- 1 14 lbs large shrimp, shelled
- 2 (2 ounce) packagesdried cellophane noodles
- boiling water
- salt & freshly ground black pepper
- 2 scallions, thinly sliced
- 1 12 cups mint leaves
- 34 cup cilantro leaf
- 34 cup basil leaves (these were omitted, personal preference)
- 12 cup chopped dry roasted salted peanut
- lime wedge, for serving
- 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!
lime juice, fish sauce, sugar, grapeseed oil, red thai chile, lime, oyster sauce, shrimp, noodles, boiling water, salt, scallions, mint leaves, cilantro leaf, basil, peanut, lime
Taken from www.food.com/recipe/spicy-shrimp-and-cellophane-noodle-salad-323622 (may not work)