Shapes Vietnamese Shrimp Salad Food

VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD

Vietnamese Garlic Shrimp (Prawn) Noodle Salad image

This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 20m

Number Of Ingredients 17

Ingredients

12 - 15 medium shrimp ((prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells))
1 tbsp olive oil
2 garlic cloves (, minced)
Pinch of salt and pepper
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 tbsp caster sugar
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))
3 cups iceberg lettuce (, shredded)
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)

Steps:

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.

Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Categories appetizer

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 AND GLASS NOODLE SALAD

Vietnamese Shrimp and Glass Noodle Salad image

Make and share this Vietnamese Shrimp and Glass Noodle Salad recipe from Food.com.

Provided by Manami

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 garlic cloves (minced or crushed)
2 fresh long red chilies (seeded and finely diced or julienned)
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juice of
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces rice 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:

MAKE 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.
MAKE THE SHRIMP 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 platter.

Nutrition Facts : Calories 282.6, Fat 4.5, SaturatedFat 0.7, Cholesterol 72, Sodium 1822.1, Carbohydrate 48.5, Fiber 2.9, Sugar 7.1, Protein 12.4

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.