Crispy Shrimp With Noodle And Bean Sprout Salad Recipes

SHRIMP AND NOODLE SALAD

Steps:

• Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
• Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
• Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
• When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
• Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Steps:

• Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
• Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
• While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
• Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
• Serve noodles topped with shrimp salad.

CRISPY NOODLE AND PRAWN SALAD

Steps:

• Cook prawns in simmering salted water for 1-2 minutes.
• Remove with slotted spoon and set aside to cool.
• Place noodles, spinach leaves, prawns and sprouts in serving bowl.
• Make dressing by combining ingredients.
• Pour over salad, toss and serve immediately.

SZECHUAN SHRIMP NOODLE SALAD

Steps:

• Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
• To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
• Rinse vegetables immediately in cold water. Place in refrigerator to cool.
• Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
• Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.