Rating: 4 stars
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This combination of zingy herbs, cool noodles, grilled shrimp and spicy dressing makes a fabulous, easy dish. Plus, it can largely be made ahead of time, then put together just before serving. Squid or chicken are delicious substitutes for the shrimp. More Shrimp Recipes

September 2006

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Credit: © Kieran Scott

Recipe Summary

total:
50 mins
active:
30 mins
Yield:
6 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

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.

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