| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Vietnamese |
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Asian fish sauce |
| 1/4 |
c |
Rice vinegar; (not seasoned) |
| 3 |
tb |
Sugar |
| 1 1/2 |
tb |
Fresh lime juice |
| 3 |
lg |
Garlic cloves; minced |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 1 |
lb |
Large shrimp; (16 to 20) |
| 1/2 |
|
Lemon |
| 1 |
|
English cucumber |
| 4 |
|
Scallions |
| 1/2 |
lb |
Rice-stick noodles |
| 1 |
c |
Fresh mint sprigs |
| 1/2 |
c |
Fresh coriander sprigs |
| 2 |
tb |
Chopped peanuts |
INSTRUCTIONS
FOR DRESSING
In a bowl stir together all dressing ingredients until sugar is dissolved.
Chill dressing, covered, 1 hour.
Shell and devein shrimp. In a large saucepan of salted boiling water cook
shrimp with lemon 2 minutes, or until just cooked through. In a colander
drain shrimp and rinse under cold water to stop cooking. Halve shrimp
lengthwise.
Halve cucumber lengthwise and seed. Cut cucumber halves and scallions
crosswise into 2 1/2 inch pieces and cut pieces lenghtwise into julienne
strips.
In a bowl soak noodles in hot water to cover 15 minutes to soften. While
noodles are soaking, in a 6-quart kettle 31/2 quarts salted water to a
boil. Drain noodles in colander and cook in boiling water 45 seconds, or
until just tender. Drain noodles in colander and rinse under cold water to
stop cooking. Drain noodles well and with scissors cut into 4-inch lenghts.
Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle
with herbs and peanuts. To serve, pull herbs from sprigs and toss with
noodles.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 823 Calories (kcal); 17g Total Fat; (18% calories from fat);
102g Protein; 68g Carbohydrate; 690mg Cholesterol; 716mg Sodium Food
Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1
1/2 Fat; 3 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9378
Converted by MM_Buster v2.0n.
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