About the Recipe
It’s often the contrasts that make a dish special. Cool glass noodles and crunchy vegetables meet hot shrimp fried with ginger, garlic and chili. A light dressing of lime, fish sauce and sesame oil brings everything together in a salad that tastes like summer but is still satisfyingly substantial
Ingredients
6½ oz (180 g) glass noodles
1 cucumber, cut into irregular chunks
6–8 radishes, quartered
9 oz (250 g) shrimp, peeled
¾ inch (2 cm) fresh ginger, finely grated
2 garlic cloves, finely chopped
1 red chili, finely chopped
1 tbsp vegetable oil
2 tbsp peanuts, roughly chopped
Chili crisp, to serve
Dressing
Juice of 1 lime
2 tbsp fish sauce
1 tbsp sesame oil
Preparation
Prepare the glass noodles
Cook the glass noodles according to package instructions. Drain, rinse under cold water and leave to drain well.
Cook the shrimp
Heat the vegetable oil in a large skillet. Add the ginger, garlic and chili and cook for 1 minute. Add the shrimp and cook for another 2–3 minutes, until just cooked through.
Make the dressing
Mix the lime juice with the fish sauce and sesame oil.
Assemble the salad
Combine the glass noodles, cucumber and radishes in a large bowl. Pour over the dressing and toss well. Gently fold in the warm shrimp.
Serve
Top with the peanuts and chili crisp.
TIP
Cut the cucumber diagonally into irregular chunks. This creates more edges and surfaces for the dressing to cling to.