Rice Noodle Shrimp Salad

Ingredients

• 1 red chili pepper
• 0.5 small bulb fennel
• 100 g thin rice noodles
• 200 g pre-cooked shrimp
• 4 Spring Onions
• 1 tsp green curry paste
• 1.5 tbsp fish sauce
• 2 tbsp sesame oil
• 2 tbsp Lime juice
• 1 tbsp finely sliced Thai basil
• Thai basil leaf for garnish

Instructions

1. 1.

   Wash the chili pepper, cut it lengthwise, deseed, remove the white membrane and dice finely.

2. 2.

   Wash the fennel, trim it and shave it into very thin slices lengthwise.

3. 3.

   Pour 750 ml boiling water over the rice noodles in a bowl and let them soak for 10 minutes.

4. 4.

   Rinse the shrimp under cold running water and drain well. Trim the spring onions, wash them, cut the white and light green parts diagonally into rings and slice the green part lengthwise into fine strips.

5. 5.

   For the sauce whisk the curry paste with about 3 tbsp hot noodle water until smooth. Stir in fish sauce, sesame oil and lime juice.

6. 6.

   Drain the rice noodles and cut them into bite-sized pieces with scissors. In a bowl combine the noodles, shrimp, chili, spring onions, fennel and basil. Mix in the sauce, serve the salad in small bowls and garnish with spring onion greens and Thai basil leaves.