Noodle And Shrimp Salad With Peanut Dressing - cooking recipe

Ingredients

250 g vermicelli noodles
100 ml coconut milk
1 tbsp coriander, chopped
12 g ginger, chopped
1 clove garlic
1 None red chilli, seeds removed
1 None lime, juiced
1 tsp soy sauce
4 tbsp vegetable oil
40 g peanuts, coarsely chopped
250 g prawns, peeled and deveined
1/2 None red pepper, cut into slices
1/2 None yellow pepper, cut into slices
1/2 small cucumber, seeds removed and cut into thin slices
2 None spring onions, cut into thin slices
None None watercress leaves, for garnish

Preparation

Cook the noodles in boiling salted water until softened. Drain and rinse under cold water. For the dressing, place the coconut milk, cilantro, ginger, garlic, chili pepper. lime juice, soy sauce, 3 tbsp of the vegetable oil and 2 tbsp of the peanuts in a blender and puree. Season with salt, pepper and sugar to taste.
Heat remaining 1 tbsp oil a skillet on medium-high heat. Saute the shrimp until they turn pink. Toss the noodles, cooked shrimp and vegetables with the dressing in a large bowl. Divide into 4 bowls and garnish with watercress and remaining 2 tbsp peanuts.