Shrimp with Rice Salad

For the sauce: Rinse the chile pepper, halve lengthwise, remove the seeds and white ribs and cut into fine strips. Rinse the pandan leaves and mint, coarsely chop and place in a mortar with the chile and chile sauce and crush while gradually adding the peanut oil. Add the onion, crush slightly and season  with salt and pepper.

Rinse the fennel, slice into wide flat strips and blanch in a pot of boiling salted water for 3-5 minutes. Drain, rinse under cold water and drain well. In a bowl, stir together the chile paste and oil, add the shrimp and toss to coat. Rinse the mint and pandan leaves and shake dry. Rinse the chilies, halve lengthwise, remove the seeds and white ribs and cut into fine strips. Cut the lemongrass into thin sticks. Peel the cucumber, halve lengthwise, scrape out the seeds and cut into sticks. Peel the onions, halve and cut into thin half-rings. 

Heat the garlic butter in a skillet and saute the shrimp briefly. Add the chilies and saute briefly. Add the lemon juice and soy sauce and add a little water if desired. Divide the salad ingredients among small bowls, garnish with herbs and top with the shrimp.  Drizzle the pan juices over the shrimp.