Asian Shrimp Noodle Salad With a Soy Tahini Honey Dressing
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Preparation Time
15 mins
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Cooking Time
10 mins
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Serves
06
The Ingredients
- For The Dressing:-
- ½ cup light soy sauce
- ¼ cup Tahini
- ¼ cup honey
- 5 tbsp lemon juice
- 3 tbsp sesame oil or olive oil
- 3 tbsp rice vinegar
- 3 medium garlic cloves, crushed
- 2 tbsp grated ginger
- For The Salad:-
- 200 g rice vermicelli noodles
- 3 cups finely sliced red cabbage
- 4 medium carrots, julienned
- 3 medium Spring onions, finely sliced
- 6 radishes, finely sliced
- Red chili to taste, finely sliced
- ½ cup finely chopped coriander
- ¼ cup mint leaves
- 2 tbsp toasted sesame seeds, plus more for serving
- 1 tbsp olive oil
- 500 g medium-sized shrimp, peeled
- Salt to taste
- Pinch of black pepper
- Lemon wedges for serving
Steps to follow
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STEP 01
Make the dressing: whisk all the dressing ingredients in a large bowl. Set aside.
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STEP 02
Boil the rice vermicelli noodles according to the packet instructions. Rinse well with cold water and let them drain in a colander.
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STEP 03
Place the cooled noodles, cabbage, carrot, Spring onion, radish, chili, coriander, mint, and toasted sesame seeds in a large bowl. Pour 3/4 of the dressing in, and toss until everything is nicely coated. Taste and adjust the seasoning with salt if needed.
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STEP 04
Place a medium non-stick skillet on medium high heat and pour 1 tbsp of olive oil. Lightly season the shrimp with salt and black pepper. Pan-fry until they barely change in color on the bottom and they start to curl up, about 2 minutes. Immediately flip the shrimp and cook on the other side until just pink, about 1 minute. Pour the rest of the dressing and toss the shrimp for 30 seconds only. Quickly remove from the skillet to a plate to stop them from overcooking.
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STEP 05
Divide the salad between bowls and top with the juicy glazed shrimp. Sprinkle with toasted sesame seeds and serve with lemon wedges for squeezing. Enjoy
The fork of Lagoon Seafood
For a more enjoyable tasting,
use peeled shrimp
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