- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon sugar
- 1 tablespoon grapeseed oil
- 1 red Thai chile, sliced paper-thin
- 1 kaffir lime leaf, minced, or 1/2 teaspoon grated lime zest
- 1 teaspoon oyster sauce
- 1 1/4 pounds large shrimp, shelled, or small squid bodies, halved lengthwise
- Two 2-ounce packages dried cellophane noodles
- Boiling water
- Salt and freshly ground pepper
- 2 scallions, thinly sliced
- 1 1/2 cups mint leaves
- 3/4 cup cilantro leaves
- 3/4 cup basil leaves
- 1/2 cup chopped salted roasted peanuts
- Lime wedges, for serving
- In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes.
- Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes.
- Light a grill. Drain the cellophane noodles. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute. Drain well.
- Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges.
The lime-inflected fruit of many New Zealand Rieslings echoes the lime juice in this spicy, lightly sweet Asian salad. Pour a slightly off-dry bottling.