Spicy Shrimp And Cellophane Noodle Salad Food

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

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.

SPICY SHRIMP AND CELLOPHANE-NOODLE SALAD

Steps:

• In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce.
• In another bowl, toss the shrimp with half of the chile-lime dressing.
• Cover and refrigerate for 30 minutes.
• Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water.
• Let stand until pliable, 5 minutes.
• Light a grill.
• Drain the cellophane noodles; using scissors, cut the noodles into 2-inch lengths and return them to the bowl.
• Cover the noodles with the boiling water and let stand until they are softened, about 1 minute & drain well.
• Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side.
• In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing.
• Mound the salad on plates or a platter.
• Sprinkle with the peanuts and serve with lime wedges.
• Enjoy!

SPICY SHRIMP AND SCALLOPS WITH CELLOPHANE NOODLES

Steps:

• Preheat oil in fryer to 360 degrees.
• In a wok, heat the oil over high heat. Add the ginger, garlic, and pepper sauce, and cook, stirring, for 30 seconds. Add the bell peppers, bok choy, and rice wine and cook for 1 minute.
• Add the shrimp, scallops, and soy sauce, and cook until the shrimp are pink and just cooked through, about 2 minutes. Add the green onions and cook for 30 seconds. Remove from the heat and transfer to a serving bowl.
• Meanwhile, heat vegetable oil in a hot fryer, add the cellophane noodles, and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Top the seafood mixture with the noodles and serve immediately.

SPICY LOBSTER-NOODLE SALAD

Steps:

• Bring a large pot of water to a boil.
• In a small skillet, heat the olive oil; add the garlic, shallots and 1/2 teaspoon of salt.
• Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes; transfer to a medium bowl.
• Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, unti charred all over.
• Transfer to a plate and let cool; peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture.
• Stir in the fish sauce, lime juice, honey,elderflower cordial, sambal oelek and sesame oil, season the dressing with salt.
• Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes.
• Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
• Crack the lobster claws and knuckles and remove the meat.
• Using scissors, cut along the underside of the tail shells and remove the meat.
• Remove and discard the dark intestinal veins from the tails.
• Cut the tails and claws into 1-inch chunks.
• Bring a small saucepan of water to boil.
• In a medium heatproof bowl, cover the cellphane noodles with warm water and let stand until pliable, about 10 minutes.
• Drain the noodles; using scissors, cut them into 3" lengths.
• Add the noodles to the saucepan and cook until al dente, about 1 minute.
• Drain and transfer to a platter.
• Scatter the loster and avocados over the cellophane noodles.
• Drizzle with chile-honey dressing.
• Garnish with peanuts, mint, cilantro and lime wedges and serve right away.
• *Make Ahead: The cooked lobster meat and chile-honeydressing can be refrigerated separatly overnight.
• **Elderflower cordial is a nonalcoholic beverage sold at specialty-food markets and online. The elderflower cordial is made to a traditional recipe from an infusion of freshly picked elderflowers with lots of fresh lemon juice this cordial has a delicate scented taste and makes a lovely refreshing drink when mixed with still or sparkling mineral water.It costs about $9.00 for about 25 ozs online.;).

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.