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Salad with salicornes, glass noodles, bean sprouts and shrimp

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Ingredients for 6 servings:

  • 300 g salicorns
  • 300 g soy sprouts
  • 1 package of glass noodles
  • 6 tbsp rice vinegar
  • 6 tbsp sesame oil
  • 1 small piece(s) ginger root, finely chopped
  • 2 cloves garlic, pressed
  • 2 tbsp chili sauce
  • 2 tbsp sugar
  • 3 tbsp pumpkin seed oil
  • chili powder
  • 500 g shrimp(s), frozen
  • some rapeseed oil
  • sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Cook the salicorns for about 3 minutes. Cook the glass noodles according to the package instructions. Briefly cook the bean sprouts as well. They should still be crunchy. Sauté the shrimp with salt in rapeseed oil. Mix the remaining ingredients to make a dressing. Mix everything together and let stand for 1-2 hours. Sprinkle with sesame seeds before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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