Salade de crevettes avec vinaigrette asiatique

Ingrédients

• 200 g King prawns (Peeled and deveined cooked prawns, thawed)
• 100 g Glass noodles (Cellophane/ Mung Bean or Rice Noodles)
• 1 Salad onion (Cut thin slices)
• 8 Cherry tomatoes (Cut in halves)
• 1 Red chilli pepper (Cut thin slices ( Optional ))
• handful Coriander (Roughly chopped)
• handful Mint leaves
• 3 tbsp Fish sauce (Or Light soy sauce or salt to taste)
• 3 tbsp Lime juice (Fresh squeeze lime juice)
• 3 tbsp Sugar (Or honey/brown sugar)
• 2 cloves Garlic (Finely chopped/grated)
• 2-3 Finger chillies (Or bird eye chilli ( adjust amount according to taste ))

Préparation

1. 1

   Thaw/defrost the prawns according to the packet instructions. Gather and prepare all the vegetables. Combine all the dressing sauce ingredients, in a small bowl. Mix well until sugar dissolved and set it aside.

2. 2

   Soak the glass noodles in hot boiling water for 8-10 minutes until soft and cooked through. Then drain the water out and shake the excess water out. Or you can boil according to the packet instructions.

3. 3

   In a large mixing bowl, place the cooked glass noodles, prawns, cherry tomatoes, onions, chilli slices, coriander and mint leaves.

4. 4

   Pour the dressing sauce and toss well to combine everything evenly.

5. 5

   Transfer to serving plate and sprinkle roasted crushed peanuts and fried onions.