Shrimp, Edamame Beans And Fresh Herb Salad - cooking recipe

Ingredients

1 lb large shrimp, peeled and deveined
1 1/2 cups frozen edamame beans, in the pod, thawed
1 medium cucumber, peeled, quartered lengthwise and sliced
2 cups bean sprouts, trimmed
1 None carrot, peeled and shaved with a potato peeler
3 None green onions, trimmed and thinly sliced
1 None hot red chili pepper, finely chopped
3 None kaffir lime leaves, shredded
1 cup loosely packed cilantro leaves
1/2 cup mint leaves
1/4 cup lime juice
1 tbsp fish sauce
2 tbsp olive oil
1/4 tsp sugar
1/4 tsp salt
1/2 cup salted toasted peanuts, chopped, to serve
None None Lime wedges, to serve

Preparation

Remove the edamame beans from pods. Place in large bowl with cucumber, bean sprouts, carrot, spring onions, chili pepper, lime leaves, cilantro and mint.
Whisk the lime juice, fish sauce, half the oil, sugar and salt in a small bowl.
Toss the shrimp in the remaining oil. Heat a large skillet on medium-high heat. Saute the shrimp until golden and cooked through.
Re-whisk the dressing, pour over the salad and toss. Pile the salad onto plates. Quickly toss the shrimp in the bowl that contained the dressing then add to the plates.
Sprinkle with peanuts, garnish with lime wedges and serve immediately.