Peanut Sauce Over Shrimp Skewers and Rice Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 60
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 23
- Sodium
- 752
- Total: 50 min
- Active: 50 min
Ingredients
Sauce:
1/2 cup coconut milk
3 tablespoons peanut butter
2 tablespoons sweet chile sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon lemongrass paste
1 1/2 teaspoons fish sauce
1/4 teaspoon freshly ground black pepper
Kosher salt
Noodles:
12 (U-10) shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
2 teaspoons soy sauce
Zest and juice of 1 lime
Extra-virgin olive oil, as needed
8 ounces rice vermicelli, cooked
1 tablespoon sesame oil
2 teaspoons black sesame seeds, plus additional for garnish
2 teaspoons white sesame seeds, plus additional for garnish
1 cup julienned carrots
1 cup fresh cilantro leaves
1 cup seeded and diced, unpeeled English cucumber
1 cup julienned daikon
1/2 cup thinly sliced scallions
Lime wedges, for serving
Directions
Special equipment:
eight 10-inch metal skewers- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.