Shrimp Vermicelli Salad Recipes

VIETNAMESE SHRIMP VERMICELLI SALAD

Steps:

• In a large bowl, add your rice vermicelli noodles and boiling water and let sit for about 10-15 minutes, just until aldente. Drain and rinse with cold water and set aside.
• In a wok add your cooking oil and shrimp and stir fry for about 2-3 minutes until the shrimp are pink and no longer translucent. Add salt and white pepper to taste. Set aside.
• Prepare your salad dressing - If you have a powerful food processor, add your garlic, chili (to desired heat level), lemon grass, kaffir lime leaves, galangal, fish sauce, lime juice, sugar or sugar alternative to taste and water and process on high until all the ingredients are incorporated and minced extra fine.
• If you do not have a powerful food processor- go old school and crack out the mortar and pestle. Add your garlic, chili, lemon grass, kaffir lime leaves, galangal and a pinch of salt. Crush ingredients to a fine paste. Add your fish sauce, lime juice, sugar or sugar alternative and water and mix well.
• In a large bowl, combine your prepared rice vermicelli noodles, your cooked shrimp, your prepared carrots, snap peas and mung beans (or thinly sliced vegetables of choice), chopped fresh Thai Holy Basil (or regular basil), cilantro and mint if desired.
• Drizzle with your prepared Vietnamese Dressing and toss well. Garnish with lime wedges. Enjoy!
• *** If you like another layer of texture- try topping with fried shallots or roasted peanuts.

VERMICELLI NOODLE SALAD

Steps:

• Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
• Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
• Combine vermicelli noodles with remaining salad ingredients.
• Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

SHRIMP VERMICELLI SALAD

Steps:

• To make the salad, you will need to prepare the noodles and the shrimp ahead of time.
• To cook the noodles, boil in salted water for 2-3 minutes. Drain and rinse. Allow noodles to soak in cold water until ready to use to avoid having them stick together.
• If you're using pre-cooked shrimp, you're good to go. If your shrimp is raw, slice the lemon in half, squeeze it into a pot of salted water, and drop the lemon halves in. Boil lemon water. Cook shrimp for about three minutes in boiling water, then immediately place in ice water. Remove shells and devein. Slice shrimp lengthwise for salad.
• To make the dressing, add peanut sauce, fish sauce, and rice vinegar to a small bowl and whisk together. While whisking vigorously, add oil in small stream to fully emulsify.
• To assemble salad, drain vermicelli and add to large bowl. Add all other salad ingredients and toss. Cover with dressing and toss to combine. Top with crushed peanuts and serve with lime wedges, if desired.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

BEST EVER VERMICELLI SALAD

Steps:

• Boil vermicelli in salted water with 1 T oil added.
• Don't overcook.
• Drain and blanch in cold water.
• Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
• Next day, add all other ingredients and toss.
• Season to taste.