Name: Cold shrimp and lemongrass vermicelli
Total time: 25 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: Rice vermicelli - 120 Gramme(s); cooked prawns - 250 Gramme(s); lemongrass - 2 Unité(s); cucumber - 1 Unité(s); carrot - 1 Unité(s); Combava Leaves - 3 Unité(s); Japanese bunching onion or Welsh onion - 2 Unité(s); cilantro - 12 Gramme(s); mint - 8 Gramme(s); Bird's Eye Chilli - 1 Unité(s); - Fish sauce! - 3 Centilitre(s); Lime juice - 4 Centilitre(s); sugar - 10 Gramme(s); garlic - 1 Unité(s)

Ingredients

4 servings

Rice vermicelli 120 Gramme(s) secs
cooked prawns 250 Gramme(s) shelled and deveined
lemongrass 2 Unité(s) very finely sliced heart
cucumber 1 Unité(s) julienne-shaped piece
carrot 1 Unité(s) julienne-shaped piece
Combava Leaves 3 Unité(s) Lime twist
Japanese bunching onion or Welsh onion 2 Unité(s)
cilantro 12 Gramme(s)
mint 8 Gramme(s)
Bird's Eye Chilli 1 Unité(s)
– Fish sauce! 3 Centilitre(s)
Lime juice 4 Centilitre(s)
sugar 10 Gramme(s)
garlic 1 Unité(s) clove

Steps

Cover vermicelli with boiling water for 4-5 min, until soft. Rinse with cold water, drain well, cut with chisel.
Slice the heart of lemongrass and the combava very thinly: too big, they remain stringy.
Whisk fish sauce, lemon, sugar, pressed garlic and chili pepper.
Mix vermicelli, shrimp, cucumber, carrot, lemongrass, combava and chives. Add the sauce, mix for 1 min with two forks.
Let sit for 10 minutes in the cool so that the threads become impregnated. Sprinkle coriander and mint just before sending.

Notes

Here they are rice vermicelli, rounder and whiter than the woon sen. A drizzle of extra sesame oil weighs them down: we do not need it.

Pomelo, shrimp and coriander salad

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