Description:
Spicy marinated shrimps with glass vermicelli~
Ingredients (2 servings):
1/2 tbsp sesame oil
2 tbsp minced fresh ginger root
6 small limes, juiced
2 cloves garlic, roasted and minced
1 tbsp soy sauce
2 tsp white sugar
1/2 tsp crushed red pepper flakes
1/2 cup chopped fresh cilantro
1/2 yellow pepper, diced
9 large cooked shrimps, peeled with tails on
4 crabsticks
100 g glass vermicelli, cooked and chilled
Directions:
Spicy marinated shrimps with glass vermicelli~
Ingredients (2 servings):
1/2 tbsp sesame oil
2 tbsp minced fresh ginger root
6 small limes, juiced
2 cloves garlic, roasted and minced
1 tbsp soy sauce
2 tsp white sugar
1/2 tsp crushed red pepper flakes
1/2 cup chopped fresh cilantro
1/2 yellow pepper, diced
9 large cooked shrimps, peeled with tails on
4 crabsticks
100 g glass vermicelli, cooked and chilled
Directions:
1) Cook crabsticks in water till they become strands, and mix with glass vermicelli. Retain 3 tbs of liquid.
2) Combine oil, ginger root, limes, garlic, soysauce, sugar, red pepper flakes, cilantro and the crabstick liquid together.
3) Stir in yellow pepper, shrimps and crabsticks.
4) Toss with the crabstick and vermicelli, and chill in the refrigerator for 1-4hours.
Remarks:
I'd prepared this salad the day before and kept it overnight so that it can be served for today's lunch! K found it a tad bit spicy, but still reasonably good! 2) Combine oil, ginger root, limes, garlic, soysauce, sugar, red pepper flakes, cilantro and the crabstick liquid together.
3) Stir in yellow pepper, shrimps and crabsticks.
4) Toss with the crabstick and vermicelli, and chill in the refrigerator for 1-4hours.
Remarks:
The dressing seemed too much for the whole dish. Do omit the additional 3 tbsp of liquid added in step 2 for a drier version (reduce limes too unless you like your salad really tangy).
So what do you do with your crockery after you have finished your food? Not to the wash basin please! Do these lovelys some justice:
