Spicy Shrimp and Cellophane-Noodle Salad

Ingredients

  • Boiling water
  • 2 2-ounce packages dried cellophane noodles
  • 2 tablespoon(s) Asian fish sauce
  • 2 scallions
  • 0.75 cup(s) cilantro leaves
  • Lime wedges
  • 1 tablespoon(s) grapeseed oil
  • + 10 more ingredients
    • Salt and freshly ground pepper
    • 1 kaffir lime leaf
    • 1 tablespoon(s) sugar
    • 0.5 cup(s) chopped salted roasted peanuts
    • 0.75 cup(s) basil leaves
    • 1.5 cup(s) mint leaves
    • 1 red Thai chile
    • 3 tablespoon(s) fresh lime juice
    • 1.25 pound(s) large shrimp
    • 1 teaspoon(s) oyster sauce

1. 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. 2. Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm wat...

View full recipe at Food & Wine

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