Vietnamese shrimp and couscous salad

Vietnamese shrimp and couscous salad – a detailed recipe cooking. Photo of the dish:Culinary writer Kitty Morse Time: 40 min. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Salad

• 1 tbsp. couscous
• 225 gr. boiled and coarsely chopped shrimp medium the size
• 1 and 1/3 Art. boiling water
• 1 very large cube of fish stock (available on Asian markets)
• 1 tbsp. l peanut butter
• 20 branches of finely chopped fresh cilantro (about 2 tbsp. l.)
• 30 finely chopped fresh mint leaves (approximately 2 tbsp. l.)
• 2 medium sized peeled and julienne carrots
• 1 peeled and peeled cucumber medium size
• 6 thinly chopped stalks of green onions (with green tops)
• 1/2 thinly chopped head of Beijing cabbage
• 1/2 tbsp. (approximately 110 gr.) coarsely chopped, salty, roasted peanuts in a dry pan
• Fresh cilantro and mint leaves for decoration

Salad dressing

• 1 minced clove of garlic
• 1 tsp chopped ginger root
• 6 tbsp. l fresh lime juice
• 3 tbsp. l Sahara
• 2 tbsp. l peanut butter
• 2 tbsp. l vietnamese fish sauce nyok mum
• 1 tsp hot pepper flakes

Recipes with similar ingredients: couscous, shrimp, cabbage Chinese (Napa), cucumbers, carrots, green onions, garlic, ginger root, lime juice, Peanut butter, fish sauce, red pepper cereal, cilantro, mint, peanuts

Recipe preparation:

1. To cook shrimp, rinse them under running water. In a medium-sized saucepan, bring 4 tbsp to a boil. water and 2 bay leaves. Put the shrimp and boil until they become pink, 4-5 minutes Drain and let the shrimp cool. Pour out decoction and discard bay leaves. Peel and carve shrimp.
2. For refueling: In a half liter jar mix garlic, ginger root, lime juice, sugar, peanut butter, fish sauce and hot pepper flakes (if used). Good shock. For the preparation of salad: In a medium saucepan size over medium heat bring to a boil water, broth cube and peanut butter. Sprinkle a stream of couscous. Remove the pan from the heat. Shuffle once. Cover the pan and let stand until couscous is soft, 12-15 minutes. Allow to cool. Shuffle with half cilantro, half mint and half peanuts.
3. In a large bowl, combine carrots, cucumber, onions, cabbage and remaining cilantro and mint. Add dressing and carefully mix. Place couscous on 6 dinner plates in equal in portions. Spread the shrimp and vegetable mixture on top. Sprinkle the remaining peanuts, cilantro and mint leaves. Serve room temperature.