Glass noodle salad with fried shrimp and strawberries

Ingredients

• 1 Organic Lime
• 1 Garlic clove
• 20 g ginger (1 piece)
• 1 red chili pepper
• 2 tbsp sesame oil
• 400 g shrimp (prepped, headless and shell removed)
• 200 g glass noodles
• 1 cucumber
• 1 yellow bell pepper
• 250 g strawberries
• 10 g coriander (0.5 bunch)
• 2 Spring Onions
• 2 tbsp rice vinegar
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Peel the lime, dry rub it, grate the zest and squeeze out the juice. Peel and finely chop garlic and ginger. Halve the chili lengthwise, deseed, rinse and chop. Mix chili with garlic, ginger, sesame oil and lime zest.

2. 2.

   Peel shrimp, pat dry, toss with the mixture and marinate in the fridge for about 30 minutes.

3. 3.

   Meanwhile cook glass noodles according to package instructions for about 3 minutes, drain and set aside. Peel, wash cucumber, halve lengthwise, remove seeds, slice into rounds. Halve bell pepper, deseed, rinse and cut into strips. Arrange noodles with cucumber and pepper on plates.

4. 4.

   Wash strawberries, rinse, halve them. Wash coriander, dry pat, pluck leaves. Trim spring onions, rinse, cut a few green parts into long thin slivers, the rest into fine rings.

5. 5.

   Heat a pan. Fry shrimp for 2–3 minutes over medium heat until golden brown. Splash with lime juice and vinegar, season with soy sauce. Sauté strawberries and onion rings for 2 minutes over low heat and distribute everything over the salad. Garnish with coriander leaves and spring onion slivers.