Sesame Noodle Salad with Chili Shrimp

Ingredients

• 300 g raw giant shrimp (pre‑peeled)
• 2 Garlic cloves
• 2 small red Thai chilies
• 1 stalk lemongrass
• turmeric
• Salt
• sugar
• 3 tbsp soy oil
• 250 g Mie noodles
• 1 bunch scallions
• coriander leaves
• 1 tbsp peeled sesame seeds
• 2 tbsp Lime juice
• Salt
• sugar
• 1 tbsp toasted sesame oil
• 3 tbsp soy oil

Instructions

1. 1.

   Score the shrimp along the back and remove the vein. Peel and roughly chop the garlic. Wash the chilies, discard the stems and finely mince them. Strip the outer tough leaves from the lemongrass and finely slice the lower third. In a mortar, mash together garlic, chili, lemongrass, turmeric, salt, and sugar; stir in 2 tbsp soy oil. Toss the shrimp in this mixture and set aside.

2. 2.

   Place the mie noodles in a bowl, pour boiling water over them, and let soak for 4 minutes. Drain and rinse under cold water. Trim, wash, and finely slice the scallions. Wash coriander leaves, shake dry, and pluck from stems.

3. 3.

   Whisk lime juice with ¼ tsp salt and a pinch of sugar; fold in both oils. Combine noodles, scallions, and coriander leaves into the dressing.

4. 4.

   Roast sesame seeds in a dry pan until fragrant, then remove. Add 1 tbsp soy oil to the pan and sauté shrimp for 3–4 minutes. Fold shrimp into the salad and sprinkle toasted sesame on top.