Spicy Shrimp and Cellophane-Noodle Salad

Ingredients

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

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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