Thai salad with shrimp

Ingredients for 4 servings:

• 80 g noodles (rice – vermicelli)
• 180 g peas (sugar peas)
• 5 tbsp lime juice
• 4 tbsp fish sauce, Thai
• 1 tbsp sugar
• 1 piece(s) ginger, approx. 2.5 cm, finely chopped
• 1 chili pepper(s), red, pitted and in diagonal stripes
• 4 tbsp coriander greens, freshly chopped
• 1 piece(s) cucumber(s), approx. 10 cm, peeled, pitted, diced
• 2 spring onions, cut into diagonal thin rings
• 16 shrimp(s), cooked, boned, deveined
• 2 tbsp peanuts or cashews, unsalted, chopped
• 4 cooked prawns with shell, for garnish
• 4 lemon slices for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

In a large heatproof bowl, cover the rice noodles with plenty of hot water and let them swell for about 4 minutes, until tender. Drain, rinse under cold running water, drain, and set aside. Fill a small saucepan with water and bring to a boil. Add the snow peas and bring the water back to a boil. Reduce the heat and blanch the vegetables for 1 minute, then rinse, drain, and set aside. In a large bowl, combine the lime juice with the fish sauce, sugar, ginger, chili, and coriander. Fold in the cucumber and spring onions, then add the noodles, snow peas, and peeled shrimp and toss gently. Serve this salad on 4 plates. Sprinkle with coriander, peanuts, or cashews. Garnish each serving with 1 shell-on shrimp and serve immediately, garnished with lemon wedges.