Salad with rice noodles and grilled shrimp
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 475, total fat 13 G., saturated fats G., proteins 29 G., carbohydrates 60 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 475, total fat 13 G., saturated fats G., proteins 29 G., carbohydrates 60 G., fiber G., cholesterol mg, sodium mg, sugar G.
Rice noodle salad with grilled shrimp - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g king prawns, peeled and gutted
- 220 g of thin rice noodles
- 1 head of cabbage romaine lettuce, cut into thin strips
- 2 medium carrots, coarsely grated
- 2.5 cups of a mixture of chopped herbs, such as cilantro, basil and mint
- 1 cup mung bean or soybean sprouts
- 1/4 cup plus 2 tablespoons fish sauce
- 2 limes (zest of one, juice of 2 limes)
- 3 tablespoons of vegetable oil
- 1/2 jalapeño pepper, thinly sliced (remove seeds for less heat)
- 1 tbsp. sugar
- 2 grated garlic cloves
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Recipes with similar ingredients: rice noodles, shrimps, romaine lettuce, carrot, lime, jalapeno pepper, garlic, cilantro, basil, mint, fish sauce, salad
Cooking the dish according to the recipe:
- Prepare the rice noodles as directed on the package. Drain and rinse the noodles under cold water to cool. Then cut them into small pieces with kitchen scissors.
- Meanwhile, prepare the dressing: In a small bowl, combine 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeño pepper, sugar, half the garlic, and 1/2 cup water. Set aside.
- Preheat a grill or grill pan to medium-high heat. In a medium bowl, combine the zest and juice of the remaining lemon, the remaining garlic, 1 tablespoon of vegetable oil, and 2 teaspoons of fish sauce. Add the shrimp and toss to combine. Cook for 2 minutes per side until they are opaque and lightly charred.
- In a large bowl, combine the noodles, romaine lettuce, carrots, herbs, and bean sprouts. Gradually add the desired amount of dressing and toss to combine. Divide among plates, top with the shrimp. Drizzle with more dressing.
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