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Ingredients
Rice Noodle and Shrimp Salad
- Ingredients
- 1 red chili pepper
- ½ small Fennel bulb
- 100 grams thin Rice noodles
- 200 grams shrimp (precooked)
- 4 scallions
- 1 tsp green Curry paste
- 1 ½ Tbsps Fish sauce
- 2 Tbsps sesame oil
- 2 Tbsps Lime juice
- 1 Tbsp finely chopped Thai basil
- Thai basil (for garnish)
Rinse the chile pepper, cut lengthwise, remove the seeds and ribs and finely chop. Rinse and trim the fennel and slice lengthwise into very thin slices.
Place the rice noodles in a bowl with 750 ml of boiling water (approximately 3 cups) and leave to soak for 10 minutes.
Rinse the shrimp in a colander under cold water and drain well. Rinse and trim the scallions and cut the white and light green sections diagonally into rings. Cut the green section into fine strips.
For the sauce, combine the curry paste with about 3 tablespoons of hot noodle water and mix until smooth. Stir in the fish sauce, the oil and the lime juice.
Drain the rice noodles and cut into bite-sized pieces with scissors.
Combine the noodles in a bowl with the shrimp, chile pepper, scallions, fennel and basil. Stir in the sauce and transfer the salad to bowls.
Serve garnished with scallion tops and basil leaves.