Colourful rice vermicelli and shrimp salad with peanut sauce

Ingredients

• 2 oz rice vermicelli
• ½ cup shredded carrot (+/-)
• 1 cup shredded lettuce (+/-)
• ½ cup shredded red cabbage (+/-)
• ½ cup sliced cucumber (+/-)
• 3,5 oz peeled shrimp (+/-)

Peanut sauce:

• 2 tbsp peanut butter / peanut purée
• 1 tbsp salted soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp agave syrup or honey
• 1 tsp sriracha sauce (optional)
• 1 small garlic clove
• 1 small piece fresh ginger

Toppings:

• ⅓ cup fresh coriander (+/-)
• ¼ cup unsalted roasted peanuts (+/-)

Materials

• 1 peeler (optional)
• 1 kettle (or saucepan)
• 1 chopping board
• 1 knife
• 1 colander

Preparation

• Mise en place:
  Wash vegetables and peel if necessary. Cut carrot into strips using a vegetable peeler. Finely chop cucumber, red cabbage and lettuce.
  Remove coriander leaves. Shell shrimps. Chop peanuts coarsely.
• Vermicelli:
  Cook rice vermicelli in boiling water, covered, for 4 minutes. Drain and run under cold water.
  
• Sauce:
  Combine the peanut puree, salted soy sauce, toasted sesame oil, agave syrup, sriracha sauce, crushed garlic clove and piece of ginger to make a smooth sauce.
• Garnish:
  Place the rice vermicelli in the bottom of the dish, cover with the garnishes, alternating green garnishes with garnishes of other colors.
  
• Pour the sauce over the top and sprinkle the chopped roasted peanuts.
• Mix everything together at the last minute and serve :-)
  

Attributes

Questions

Photos of members who cooked this recipe