Vietnamese Garlic Shrimp (Prawn) Noodle Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 garlic cloves minced
- pinch of salt and pepper
- 1/4 cup lime juice
- 1 tbsp olive oil
- 2 tbsp rice vinegar
- 1/4 cup fish sauce
- 3 cups iceberg lettuce shredded
- 1 tbsp caster sugar
- 12 - 15 medium shrimp (prawns) shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)
- 1 large garlic clove very finely chopped
- 1 tsp very finely chopped red chili adjust to taste (i use birds eye which is spicy)
- 2.5 oz / 75g dried rice vermicelli noodles (note 1)
- 1 cup carrot cut into fine matchsticks
- 1 1/2 cups cucumber cut into matchsticks
- 1 1/2 cups beansprouts
- 1/4 cup coriander leaves lightly packed
- 1/4 cup mint leaves (ordinary or vietnamese) lightly packed
- Carbohydrate 15.0144000101855 g
- Cholesterol 0 mg
- Fat 1.89637500079089 g
- Fiber 1.56750004837138 g
- Protein 3.24945000551995 g
- Saturated Fat 0.260235000106917 g
- Serving Size 1 1 - 3 (239g)
- Sodium 2793.0737579929 mg
- Sugar 13.4468999618141 g
- Trans Fat 0.111770000044595 g
- Calories 85 calories
Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)Remove the prawns from the skillet onto a plate.Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.Serve immediately.
