Grilled Shrimp and Rice Noodle Salad Recipe
Ingredients:
- Shrimps - 10 to 12, peeled, de-veined
- Rice Vermicelli - 85 gms
- Lime Juice - 2 1/2 tblsp
- Brown Sugar - 2 1/2 tblsp
- Thai Fish Sauce - 2 1/2 tblsp
- Sesame Oil - 1/2 tsp
- Olive Oil - 1/2 tblsp
- Carrot - 1, cut into strips
- Mango - 1, small, ripe, peeled, pitted, finely sliced
- Spring Onions - 1, large or 2, small, finely sliced
- Mint Leaves - 1/4 cup
- Jalapeno - 1, small, red, sliced
- Peanuts - 2 tblsp, roasted
- Salt as per taste
- Black Pepper Powder as per taste
Method:
1. Heat a large pan of water over medium flame.
2. Add 1/2 tsp of salt and bring to a boil.
3. Add the rice vermicelli and cook for 2 minutes or until al dente.
4. Drain and rinse under cold running water.
5. Drain again and transfer to a bowl.
6. Combine the brown sugar, thai fish sauce, lime juice and sesame oil in a bowl.
7. Pour half of this dressing over the vermicelli and mix well.
8. Keep the vermicelli in the fridge until required.
9. Heat a nonstick pan over medium flame.
10. Combine the olive oil with the shrimps and toss well.
11. Sprinkle salt and pepper powder.
12. Add the shrimps to the pan and cook until opaque or for 2 minutes each side.
13. Remove and keep aside.
14. Remove the vermicelli from the fridge and bring to room temperature.
15. Add the mango, carrots, half of the spring onions and mint leaves, jalapenos.
16. Add the remaining dressing and toss well.
17. Add the shrimps and mix.
18. Garnish with peanuts, remaining mint leaves and spring onions.
19. Serve at once.
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