Tiger Shrimp And Glass Noodle Salad Recipes

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

TIGER SHRIMP AND GLASS NOODLE SALAD

Steps:

• Preheat the Philips Airfryer to 390°F (200°C). In a small bowl, stir together the piment d'Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d'Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper.
• Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp.
• For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified.
• Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
• Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately.
• Tip: It's worth seeking out piment d'Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.

TIGER SHRIMP WITH PASTA

Steps:

• Cook spaghetti or ribbon pasta 'al dente' according to package directions. Drain, but not rinse.
• Meanwhile heat olive in a small pot to medium high heat. Add tiger shrimps and cook on each side for about 1 minute. Take shrimps out, drain and peel.
• Cook onions and the whole peeled garlic in the same oil for about 1 minute until onions are tender. Add anchovy filets and crush them. Reduce heat to low and cook for an additional minute.
• Add tomatoes and thyme. Do not cook. Tomatoes should only be heated through. Season with a pinch of sugar, salt and pepper to taste. Add peeled tiger shrimps and heat through for about 5 minutes.
• Remove garlic clove and add drained noodles or pasta. Mix well, cover and let rest for 2 minutes. Serve.
• NOTE: I use garlic only to flavor the tomato sauce. But if you like you can mince 1/2 of the garlic clove and leave it in the sauce.
• NOTE: If you like the sweet taste of tomatoes you can use up to 1/2 teaspoon of sugar to bring it up even more.
• NOTE: If you like more sauce add 1-2 tablespoons of the pasta cooking water.