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
1. Combine shrimp, mint, garlic, lemon juice, and ¼ cup olive oil in a medium bowl. Cover and refrigerate for 1 hour.
- Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil and sugar. Let stand until ready to use.
- 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.
- 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.
- 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