Vietnamese-style crayfish and noodle salad
I adore this light and fresh crayfish salad. Buy the freshest, finest ingredients you can – this dish is all about fresh flavours.
By
Mary Berry
From
Mary Berry's Foolproof Cooking
Ingredients
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200g/7oz extra-fine dried
rice noodles
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½
cucumber, halved lengthways
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150g/5½oz cooked and peeled
crayfishtails
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1 red
pepper, deseeded and thinly sliced
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150g/5½oz
beansprouts
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6
spring onions, thinly sliced on the diagonal
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1 small
carrot, cut into fine matchsticks
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½–1 fresh red
chilli, deseeded and finely chopped
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1 small bunch
fresh coriander, chopped
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1 small bunch fresh
mint, chopped
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3cm/1¼in piece fresh root
ginger, peeled and finely grated
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1
garlicclove, crushed
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30g/1oz salted
peanuts, chopped, to serve (optional)
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salt and freshly ground
black pepper
For the dressing
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3 tbsp Thai
fish sauce
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3 tbsp
lime juice(1–2 limes)
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3 tbsp light muscovado
sugar
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1 tbsp
sesame oil
Method
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Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths.
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Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl.
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Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together.
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For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using.