Viet­namese shrimp and lime salad

Friday - - Wanted - RECIPE BY CHEF AMIT CHOUDARY, BLOOMS­BURY’S, ABU DHABI

(serves 2)

Prep time: 15 mins Cook­ing time: 1 min In­gre­di­ents 50g glass noo­dles, soaked in cold wa­ter for 10 min­utes 2 tbsp oil 1 tbsp fish sauce 2 tbsp lemon juice 2 tsp chopped ginger 2 tsp chopped gar­lic 2 tsp chopped co­rian­der 1 tsp chopped red chilli 60g ice­berg let­tuce, shred­ded 60g car­rots, juli­enned 60g shrimps, cleaned and cooked 15g peanuts, roasted and crushed salt ba­nana leaf, to serve Method: 1. Bring pan of wa­ter to boil, stir in pinch of salt and 1 tbsp oil. Drain noo­dles and add to boil­ing wa­ter. Cook for 1 minute then drain. Place on kitchen towel and pat dry. 2. To make dress­ing, mix to­gether fish sauce, 1 tbsp lemon juice, ginger, gar­lic, co­rian­der and red chilli. 3. To pre­pare salad, mix noo­dles with let­tuce, car­rots, shrimps, re­main­ing oil and lemon juice. 4. To serve, place ba­nana leaf on plat­ter and spoon salad on top. Scat­ter with peanuts and serve im­me­di­ately.

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