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| Shrimp & Noodle Salad with Herbs ~ If you're in the mood, the shrimp can be substituted with squid, scallops, mussels, or crab. 1 small package cellophane noodles 16 shrimp, peeled and cooked 1 small green pepper, seeded and cut into strips ½ cucumber, cut into thin strips 1 tomato, cut into thin slices 2 shallots, finely sliced (or 1 medium onion) salt & pepper to taste cilantro leaves to garnish (fresh coriander) For the dressing 1 tbsp rice vinegar 2 tbsp fish sauce 2 tbsp fresh lime juice pinch of salt ½ tsp grated fresh ginger 1 lemon grass stalk, fine chopped into rounds 1 red chile, seeded and fine chopped (not jalapeno) 2 tbsp roughly chopped mint few springs of tarragon, roughly chopped 1 tbsp snipped chives Preparation 1. Make the dressing by combining all the ingredients in a small bowl. Whisk well. 2. Soak noodles in hot water until soft. Drain the noodles, then plunge into saucepan of boiling water for 1 minute. Drain, rinse under cold water, then drain again. 3. In a large bowl, combine the noodles with the shrimp, pepper, cucumber, tomato and shallots. Lightly season with salt and pepper, then toss with the dressing. 4. Spoon the noodles on individual plates, arrange shrimp mixture on top. Garnish with cilantro leaves. |