Garlic Shrimp Rice Noodle Salad with Lime Fish Sauce Dressing

Ingredients

Tick the ingredients as you go

Garlic shrimp

• 12–15 medium shrimp (prawns), shelled and deveined (about 150–200 g / 5–7 oz without shells)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Pinch of salt and pepper

Dressing

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 2 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 large garlic clove, very finely chopped
• 1 tsp very finely chopped red chili (adjust to taste; bird's eye chili is spicy)

Salad

• 75 g (2.5 oz) dried rice vermicelli noodles (see Notes)
• 3 cups shredded iceberg lettuce
• 1 cup carrot, cut into fine matchsticks
• 1 1/2 cups cucumber, cut into matchsticks
• 1 1/2 cups bean sprouts
• 1/4 cup coriander (cilantro) leaves, lightly packed
• 1/4 cup mint leaves (regular or Vietnamese), lightly packed

Instructions

1. 1

   Mix the shrimp, olive oil, garlic, salt and pepper in a small bowl and leave for 10 minutes.

2. 2

   Add all the dressing ingredients to a small jar, shake well, and let it sit for 10 minutes.

3. 3

   Get a skillet hot over high heat. Add the shrimp along with all the garlicky oil from the bowl and cook for about 2 minutes, until golden and just cooked through.

   
4. 4

   Move the shrimp to a plate.

6. 5

   Prepare the noodles as directed on the packet. Soaking them in hot tap water for a few minutes is a good way to avoid overcooking; drain well.

7. 6

   Arrange the noodles and vegetables on a large platter, or toss them together in a bowl. Top with the shrimp, warm or at room temperature. Drizzle over the dressing, toss it through, or serve it alongside.

   
8. 7

   Serve straight away.