SHRIMP & NOODLE SALAD WITH SWEET CHILLI SAUCE
100g (3½oz) rice noodles
1 small mango, peeled and chopped
1 avocado, peeled and chopped
100g (3½oz) cooked brown shrimps, peeled
½ a bunch fresh coriander, leaves picked
For the sweet chilli sauce
50g (1¾oz) golden caster sugar
50ml (2fl oz) rice wine vinegar
1 garlic clove, finely chopped
2-3 fresh red chillies, deseeded and finely chopped
1½ fresh bird’s-eye chillies, deseeded and finely chopped For the sauce, simmer the sugar, vinegar and 75ml (2½fl oz) water over a lowmedium heat, stirring until the sugar dissolves, then add the garlic and chillies. Simmer for 15 minutes until syrupy. Cool.
Soak the noodles as per the packet instructions. Drain and toss in 3tbsp of the sauce, adding extra to taste. Add the mango, avocado and shrimps, toss, then add the coriander and either serve straight away or leave to cool completely before eating.