SAI FUN WITH CUCUMBERS, MANGOES, MINT AND SHRIMP (for four)

¾ pound (about 16) large shrimp, shelled and deveined

½ cup fresh mint, coarsely chopped

1 garlic clove, minced

1 tablespoon plus 1 teaspoon fresh lemon juice

¼ cup plus 2 tablespoons extra-virgin olive oi

2 tablespoons fresh lime juice

2 tablespoons fish sauce

1 tablespoon Asian chili sauce

1 tablespoon vegetable oil

1 teaspoon sugar

4 ounces cellophane noodles

coarse salt and cayenne pepper, to taste

1 cucumber, julienned

1 mango, julienned

1 fresh Thai chile, thinly sliced

1 lime, quartered

a tablespoon or two minced fresh coriander

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1.  Combine shrimp, mint, garlic, lemon juice, and ¼ cup olive oil in a medium bowl. Cover and refrigerate for 1 hour.

2. Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil and sugar. Let stand until ready to use.

3. In a bowl soak the noodles in hot tap water to cover for 20 minutes, drain them, and cut them into 3 to 4 inch lengths.

4. Remove shrimp from marinade and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat.  Add shrimp in a single layer.  Cook until golden and cooked through, about 1 minute on each side.

5. Mound noodles on a platter. Top with shrimp, cucumber, mango and chile.  Drizzle lime mixture over the top, sprinkle with coriander and serve with lime wedges.

 

adapted from marthastewart.com