Voorjaars-noedelsalade, Vietnamese |
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Water for boiling 1/2 lb Quarter inch rice sticks (imported from Thailand)* 2 c Fresh snow peas; trimmed 16 md Shrimp; shelled 1 Clove garlic; minced 1 Shallot; minced 2/3 c Fresh lime juice 1/2 c Fish sauce* 1/2 c Water 4 tb Sugar 1/2 ts Red pepper flakes 2 Bibb lettuce heads; leaves separated, rinsed and patted dry 3 Carrots; peeled and grated 3 c Fresh mung bean sprouts 1 c Diced cucumber 2 Scallions; trimmed and thinly sliced 1 c Fresh mint leaves 1/4 c Fresh cilantro; roughly chopped; 1/4 to 1/2 cup * Available in Asian grocery stores |
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BereidingBring one large pot and one medium-size pot of water to a boil. Drop the snow peas into the medium-size pot and cook for about 10 seconds (they will turn bright green). Remove them from the pot with a slotted spoon and rinse under cold water.When the water in the medium-size pot has returned to a boil, add the shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp under cold water. Set aside. Add the rice noodles to the large pot of boiling water. Boil for 4-5 minutes, drain, and rinse under cold water. In a small bowl, whisk together the garlic, shallot, lime juice, fish sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is dissolved. Divide the dressing into four small bowls. Pile the lettuce leaf "cups" in the center of a large platter. Surround the lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion, mint. cilantro, snow peas, noodles, and shrimp. Give each person a plate upon which to put a lettuce leaf cup. Fill each lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and roll up in the shape of a cylinder. |
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