Another day with temperatures in the 90s calls for something light and fresh. I saw these beautiful pre cooked cocktail shrimp at the market today. Usually I like to buy shrimp raw and prepare them myself, but they looked really good….
Ingredients: 1-1.5 oz of glass-noodles, 0.5 pound of large cocktail shrimp, about 10 small cocktail tomatoes, 1 bunch of green onions, 1 small red pepper (thinly sliced), 1 medium size carrot (shredded), 1 cup of fresh soy-sprouts, fresh cilantro, sesame oil, rice-wine vinegar, Mirin or light brown sugar, soy sauce, 1 lime, 1 tablespoon of fresh grated ginger, Fresh cilantro, Thai fish sauce, salt & pepper.
- Combine the juice and zest of 1 lime and 1 teaspoon of brown sugar and place in a medium-size Zip-Lock bag.
- Add the shrimp and toss well. Place in the fridge for 2-3 hours, toss around every once in a while.
- Prepare the glass-noodles according to the package (mine had to be soaked in water for 10 minutes, then cooked for 2 min.)
- Drain and rinse with cold water, drain again and set aside.
- Cut the tomatoes in halves, the onion in small pieces. Place the noodles on a cutting board and cut across once (they have a tendency to form a large ball if you don’t cut them a bit).
- In a salad bowl, combine the noodles, the soy sprouts, the tomatoes, the pepper, the onion, the carrot and some chopped cilantro. Add the shrimp (without the marinade).
- In a cup, combine 1 tablespoon of rice-wine vinegar, 1 tablespoon of sesame oil, 1 tablespoon of Thai fish sauce, 2 tablespoons of soy sauce, 1 tablespoon of Mirin or 1 teaspoon of brown sugar, salt & pepper to taste, and a little dash of chili sauce, if you like.
- Mix well until sugar is dissolved , add to the salad and toss until everything is coated with the dressing.
Enjoy!
