Thai Noodle Shrimp Salad – Best Healthy Weight Loss Tip & Seafood Recipe Idea

  1. Bring a medium pot of water to a boil. In a large bowl, prepare an ice bath. In a separate bowl, soak the glass noodles to soften, about 10-15 minutes. Meanwhile, fry the dried shrimps or sakura ebi with a little oil till crisp. Drain and let cool. If using dried shrimp, pound or chopped them into smaller pieces. Set aside. Drain the glass noodles and place them in a heatproof bowl.
  2. Pour over some hot water just enough to cover and blanch the noodles for about 15-20 seconds, just until easily pliable. Drain the noodles and immediately place them into the prepared ice bath. Let stand for about 5 minutes. Drain and set aside. With the leftover boiling water, cook the shrimps till just done, about 1-2 minutes. Remove and rinse with cold water to stop the cooking, refrigerate till needed. In a small bowl, combine the fish sauce, brown sugar, garlic, red chillies and lime juice. Mix well till sugar has dissolved and adjust the seasoning accordingly.
  3. Place the noodles in a large salad bowl with all the other ingredients. Toss well to mix. Garnish with some coriander, nuts and dried shrimps before serving. Salad keeps well covered tightly in the fridge overnight.

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