Tiger Shrimp and Glass Noo­dle Salad

Stanstead Journal - - YOUR ANCESTRY - Tip: It's worth seek­ing out pi­ment d'Espelette for its com­plex fla­vor and sub­tle heat, but hot pa­prika can be used in­stead. You can also sub­sti­tute glass noo­dles for rice noo­dles. Visit Philips.ca to learn more about the Philips Air­fryer

(NC) Look­ing for a fresh take on pasta salad? Try Chef Gor­don Ram­say's ver­sion made us­ing the Philips Air­fryer, which com­bines tiger shrimp, a veg­etable med­ley, and fresh herbs to add bright colour and de­li­cious flavours cre­at­ing the per­fect main course salad. Tiger Shrimp & Glass Noo­dle Salad Serves: 6


2 tbsp (30 ml) pi­ment d'Espelette 6 tbsp (90 ml) ex­tra vir­gin olive oil 18 large tiger shrimp, de­veined &

but­ter­flied with tails in­tact Grated est of 1 lemon Grated est of 1 lime Salt and freshly ground pep­per 1/2 lb (250 g) glass (cel­lo­phane) noo­dles, pre­pared ac­cord­ing to the pack­age in­struc­tions, drained & chilled 1 English cu­cum­ber, peeled, seeded, &

sliced di­ag­o­nally 4 baby yel­low bell pep­pers, seeded &

thinly sliced 4 baby red bell pep­pers, seeded &

thinly sliced 1 car­rot, peeled and juli­enned 2 green onions, thinly sliced on the

di­ag­o­nal 2 cups peeled, seeded, &

juli­enned green pa­paya 1/2 cup (1/2 o /15 g) fresh mint leaves 1/2 cup (1/2 o /15 g) fresh ci­lantro leaves,

& chopped fresh ci­lantro for gar­nish 1/4 cup (1 1/2 o ./45 g) roasted peanuts,

chopped 2 tbsp fresh basil leaves, juli­enned

For the dress­ing:

Juice of 2 lemons 1/2 cup (4 fl. o /125 ml) soy sauce 8 tsp (40 ml) honey 2 inch (5 cm) piece of fresh ginger, peeled and finely grated 4 green onions, thinly sliced 1 tbsp sweet chili sauce 1 cup (8 fl. o /250 ml) grape­seed oil

1. Pre­heat the Philips Air­fryer to 390°F (200°C). In a small bowl, stir to­gether the pi­ment d'Espelette and 2 tbsp olive oil. Ar­range shrimp on a bak­ing sheet and brush with the pi­ment d'Espelette mix­ture. Sprin­kle with lemon and lime zests and sea­son with salt and pep­per.

2. Place 6 shrimp cut side down in the fry bas­ket and insert into the Air­fryer. Cook for 4 min. Trans­fer to a bak­ing sheet to cool. Repeat with re­main­ing shrimp.

3. For the dress­ing: In a bowl, whisk to­gether lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil un­til emul­si­fied.

4. As­sem­ble the salad in a large bowl, toss­ing in noo­dles, cu­cum­ber, bell pep­pers, car­rot, green onions, pa­paya, mint, and ci­lantro. Add the vinai­grette to taste and toss to com­bine. Taste and ad­just the sea­son­ing if nec­es­sary.

5. Di­vide the salad among 6 plates. Place 3 shrimp on top of each serv­ing. Gar­nish with peanuts and basil and serve im­me­di­ately.

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