Vietnamese glass noodle salad

Ingredients for 2 servings:

• 1 lime(s), juice
• 1 piece(s) ginger root, thumb-sized, peeled and finely grated
• 2 cloves garlic, peeled and very finely chopped
• 2 chili peppers, red, pitted and very finely chopped
• 4 tbsp fish sauce (Nam Pla)
• 4 tbsp water
• 1 tbsp brown sugar
• 1 tsp sesame oil, dark
• 2 tsp peanut oil
• 50 g sprouts
• 50 g sugar snap peas
• 150 g glass noodles
• 150 g shrimp(s), without intestines and shell
• 5 spring onions
• 1 handful of coriander leaves
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the ingredients for the dressing. Clean the spring onions and slice them into fine rings. Cut the snow peas into 1-euro-sized pieces and place them in a sieve with the sprouts. Bring the water to a boil and pour it over the vegetables in the sieve. Once blanched, they are no longer raw, but they are not cooked too soft either. Briefly immerse the snow peas in a bowl of iced water so that they retain their beautiful color and do not turn gray, and then drain. Fry the shrimp in a little oil in a pan for about 3 minutes. Meanwhile, add the glass noodles to a bowl. Pour boiling water over them so that they are completely covered. Let them stand for about a minute and then drain. Finely chop the cilantro. Mix all the salad ingredients together. Add the dressing, stir well, and let it stand for about 5 minutes.