Vietnamese Shrimp Salad Recipes

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

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.

VIETNAMESE SHRIMP SALAD

Vietnamese Shrimp Salad image

I just made this and it is sooo delicious. It is a perfect summer salad with delicious shrimp, a fantastic dressing, and juicy pineapple. Enjoy! I have modified this from a recipe in a Dutch magazine called "libelle", No. 29, 2004.

Provided by IngridNL

Categories Pineapple

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup coconut milk
1 1/2 tablespoons fish sauce
1 lemon, zest of
1 lemon, juice of
2 tablespoons finely chopped cilantro
4 -5 leaves fresh basil, finely chopped
1 finely sliced red pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried chili
1 teaspoon sugar
2 -3 cups shrimp, peeled, deveined
1 cup asparagus (new tiny asparagus is best)
1/4 head iceberg lettuce, chopped into slices
2 peaches, peeled and sliced
1 pineapple, hollowed out and cut into pieces
1 cup finely sliced cucumber

Steps:

Bring all of the ingredients in the dressing to a boil.
Stir occasionally until the sauce has thickened.
Taste the sauce and add salt/sugar as necessary: the sauce should be sweet/sour.
Place the shrimp in the sauce and allow to simmer.
Cook the asparagus.
The time for this will vary depending on how thick the asparagus is.
For tiny asparagus, 2-3 minutes.
Add the asparagus to the shrimp.
Take this mixture off of the heat and allow to cool.
Mix together the shrimp/asparagus/dressing, lettuce, peaches, pineapple, and cucumber together, and serve in the hollowed out pineapple halves.

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