- 24 large shrimps (6 per person)
- about 150 gram noodles of your choice
- half a cucumber
- half a large carrot
- 1 tablespoon brown caster sugar
- 1 tablespoon soy sauce
- juice + zest of half a lime
- 1/2 a red pepper
- 2 garlic cloves
- small piece of ginger root (about 1/2 thumb thick)
- 1 teaspoon of butter
- black pepper and salt
- small handful of fresh mint leaves
- optional: sesame seeds or sesame oil
Kitchen equipment needed
- medium-sized pan
- cutting board & chef’s knife
- medium-sized bowl
- vegetable peeler
- large skillet
Preparation — 20 minutes
FILL a medium-sized pan with water and salt and bring to a boil.
Finely chop 1 garlic clove, ginger root and 1/4th of the red pepper. MIX it in a medium-sized bowl with soy sauce, caster sugar and zest + juice of the lime. Roughly chop the other garlic clove and set that one aside. CUT the rest of the red pepper into slices for garnish later on.
REMOVE the seeds of the cucumber with a spoon to avoid the salad from becoming kind of watery. CUT the seedless cucumber into strips and then into small cubes. PEEL the carrot and cut into julienne (thin strips). MIX the cucumber with the ‘dressing’ and let it marinate for at least 15 minutes.
CHECK if the shrimps are peeled and cleaned, maybe you need to remove the intestinal tract. Easily make a cut on the back of the shrimp and remove the tract.
COOK the noodles according to the package. DRAIN the noodles and rinse with cold running water.
Finishing the Asian noodle and shrimp salad — 5 minutes
MIX the marinated cucumber and carrot with the cold noodles. HEAT butter on low heat in a large skillet and add the roughly chopped garlic clove. This way the butter will absorb all the garlic flavor. ADD the shrimps and bake them for a few minutes. Season with salt and quite a lot of black pepper.
DIVIDE the noodle salad over 4 bowls, divide the shrimps and garnish with red pepper slices and mint leaves. If you like, you can also add some sesame seeds or sesame oil to finish it off.