Crispy Shrimp With Noodle And Bean Sprout Salad

Name: Crispy Shrimp With Noodle And Bean Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted roasted peanuts; 1/4 cup sake; 2 tablespoons soy sauce; 2 tablespoons mirin; 1/2 cup fresh lime juice; 1/4 cup Asian fish sauce; 1/4 cup Thai sweet chile sauce; 1/4 cup water; 1 garlic clove, smashed; 1 small Thai chile, coarsely chopped; 1/2 pound bean sprouts; 1/2 pound rice vermicelli; One 12-ounce seedless English cucumber-peeled, seeded and cut into 2-inch matchsticks; 1/2 cup torn mint leaves; 3 scallions, thinly sliced; 1 pound large shrimp, shelled and deveined; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko (Japanese bread crumbs); 3 cups vegetable oil, for frying; Salt

Servings: persons

1/2 cup unsalted roasted peanuts
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons mirin
1/2 cup fresh lime juice
1/4 cup Asian fish sauce
1/4 cup Thai sweet chile sauce
1/4 cup water
1 garlic clove, smashed
1 small Thai chile, coarsely chopped
1/2 pound bean sprouts
1/2 pound rice vermicelli
One 12-ounce seedless English cucumber-peeled, seeded and cut into 2-inch matchsticks
1/2 cup torn mint leaves
3 scallions, thinly sliced
1 pound large shrimp, shelled and deveined
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
Salt

1
1. In a medium saucepan, warm the peanuts over moderate heat, about 1 minute. Add the sake, soy sauce and mirin and cook over low heat, stirring, until the liquid is reduced and coats the peanuts, about 5 minutes. Spread the peanuts on a parchment paper-lined plate and let cool.
2
2. In a blender, add the lime juice, fish sauce, chile sauce, water, garlic and Thai chile and puree the dressing until smooth.
3
3. Bring a large pot of water to a boil and fill a bowl with ice water. Add the bean sprouts to the boiling water and blanch for 10 seconds. Using a slotted spoon, transfer the bean sprouts to the ice water to cool, then drain and pat dry. Fill the bowl with more ice water. Add the rice vermicelli to the pot and cook until tender, about 5 minutes. Drain the noodles and transfer them to the ice water to cool. Drain again, shaking off the excess water; pat dry with paper towels. Wipe out the bowl. Cut the noodles into 4-inch lengths and return them to the bowl. Add the bean sprouts, cucumber, mint and scallions.
4
4. Put the shrimp in a large, resealable plastic bag. Add the flour, seal and shake to coat. Tap the excess flour off the shrimp. Put the eggs and panko in 2 separate bowls and line a baking sheet with wax paper. Working in batches, dip the shrimp in the egg and then in the panko, pressing the crumbs to help them adhere. Transfer the shrimp to the baking sheet.
5
5. In a large, deep skillet, heat the oil to 340u00b0. Add half of the shrimp and fry over high heat, turning once, until they are golden, about 2 minutes. Drain on paper towels and sprinkle the shrimp with salt. Repeat with the remaining shrimp.
6
6. Coarsely chop the peanuts. Add the dressing to the rice noodles and toss to coat. Transfer the noodle salad to a platter and top with the shrimp and chopped peanuts. Serve right away.
7
* The peanuts can be stored in an airtight container for 2 days. The dressing can be refrigerated for 2 days.

2276

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup unsalted roasted peanuts, 1/4 cup sake, 2 tablespoons soy sauce, 2 tablespoons mirin, and more.

Yes, Crispy Shrimp With Noodle And Bean Sprout Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!