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Chili-mint shrimp and noodle salad. Photo, Erik Putz.
Take a break from the midweek hustle and throw together a fast and fresh meal for dinner. Chopped mango, mint, and serrano chilies give this dish a punch of fresh flavour that everyone will love.
125 g mung bean vermicelli noodles
2 tbsp fish sauce
1 tbsp brown sugar
2 tsp lime zest
2 tsp lime juice
1 large mango, peeled and diced
1/3 cup chopped cilantro, or mint
1/4 cup unsalted butter
2 fresh serrano chilies, seeded and minced
1 tbsp finely chopped mint
1/4 tsp salt
340 g frozen raw large shrimp, thawed and peeled
1 lime, cut in wedges
COVER mung bean vermicelli noodles completely with boiling water in a large bowl. Let stand, stirring frequently, until tender, 5 to 7 min. Drain noodles and rinse with cold water. Squeeze excess water from noodles. Return to bowl.
WHISK fish sauce with brown sugar, lime zest and lime juice in a small bowl. Pour over noodles. Add mango and cilantro (or mint) to noodles. Toss until combined.
MELT butter in a large non-stick frying pan over medium. Add serrano chilies, 1 tbsp finely chopped mint and salt. Stir constantly until butter foams, then add shrimp. Cook until shrimp is pink, about 4 min. Serve with mango-noodle salad and lime.
Calories 342, Protein 14g, Carbohydrates 44g, Fat 13g, Fibre 2g, Sodium 1022mg.
Excellent source of vitamin B12.
Chili shrimp and noodle salad Pair it with: An exotic Chilean Viognier. This bargain-priced, easy-drinking white is a carnival of ripe pineapple, peach, pear and mango flavours The wine is textured and mouth filling with a sturdy acid backbone to give it structure. Top pick: Cono Sur Bicileta Viognier, Chile, $10.