Ingredients

How to make it

  • 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.

Reviews & Comments 5

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    " It was excellent "
    herby ate it and said...
    Like this!
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    " It was excellent "
    lasaf ate it and said...
    You got my five. Thanks. L.
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    " It was excellent "
    fluffy24 ate it and said...
    Wow! I like this one, Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    fantastic another great one thanks
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    " It was excellent "
    chefelaine ate it and said...
    Terrific! Thanks again for a wonderful recipe! Fiver! :+D
    Was this review helpful? Yes Flag

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