{"id":5150,"date":"2020-02-06T09:28:43","date_gmt":"2020-02-06T09:28:43","guid":{"rendered":"https:\/\/sinolin.co\/?p=5150"},"modified":"2020-02-06T09:29:00","modified_gmt":"2020-02-06T09:29:00","slug":"vietnamese-shrimp-salad-with-noodles-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2020\/02\/06\/vietnamese-shrimp-salad-with-noodles-by-dapur-sinolin\/","title":{"rendered":"Vietnamese Shrimp Salad with Noodles By Dapur Sinolin"},"content":{"rendered":"\n<p>Prep\nTime20&nbsp;mins<\/p>\n\n\n\n<p>Cook\nTime5&nbsp;mins<\/p>\n\n\n\n<p>Total Time25&nbsp;mins<\/p>\n\n\n\n<p>Course:&nbsp;Salad<\/p>\n\n\n\n<p>Cuisine:&nbsp;Vietnamese<\/p>\n\n\n\n<p>Servings:&nbsp;<a href=\"https:\/\/www.jessicagavin.com\/vietnamese-shrimp-salad\/\">4<\/a>&nbsp;servings<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul><li>1&nbsp;pound&nbsp;jumbo\n     shrimp,&nbsp;(454g) 16\/20 size, peeled and deveined<\/li><li>2&nbsp;tablespoons&nbsp;vegetable\n     oil,&nbsp;(30ml) divided<\/li><li>1\/4&nbsp;cup&nbsp;rose\n     wine,&nbsp;(60ml)<\/li><li>5&nbsp;tablespoons&nbsp;fish\n     sauce,&nbsp;(90ml) divided<\/li><li>1&nbsp;tablespoon&nbsp;<a href=\"https:\/\/amzn.to\/2IfWkGf\">soy sauce<\/a>&nbsp;,&nbsp;(15ml)<\/li><li>1\/4&nbsp;cup&nbsp;lime\n     juice,&nbsp;(60ml) divided<\/li><li>6&nbsp;tablespoons&nbsp;honey,&nbsp;(90ml)\n     divided<\/li><li>1&nbsp;tablespoon&nbsp;minced\n     garlic,&nbsp;(18g) divided<\/li><li>2&nbsp;tablespoons&nbsp;lemongrass,&nbsp;(18g)\n     thinly sliced<\/li><li>1&nbsp;tablespoon&nbsp;rice\n     vinegar,&nbsp;(15ml)<\/li><li>1\/4&nbsp;cup&nbsp;water,&nbsp;(60ml)<\/li><li>1&nbsp;thai\n     chili,&nbsp;minced<\/li><li>8&nbsp;ounces&nbsp;thin\n     rice noodles,&nbsp;(227g)<\/li><li>8&nbsp;cups&nbsp;romaine\n     lettuce,&nbsp;(290g) 1\/4 inch thick slices<\/li><li>1&nbsp;cup&nbsp;shredded\n     carrots,&nbsp;(78g)<\/li><li>1&nbsp;cup&nbsp;english\n     cucumber,&nbsp;(98g) thinly sliced 2-inch long pieces<\/li><li>1&nbsp;cup&nbsp;bean\n     sprouts,&nbsp;(58g, 2 ounces)<\/li><li>1\/2&nbsp;cup&nbsp;cilantro\n     leaves,&nbsp;(15g, 1\/8 ounce)<\/li><li>1\/2&nbsp;cup&nbsp;mint\n     leaves,&nbsp;(15g, 1\/8 ounce)<\/li><li>1\/2&nbsp;cup&nbsp;basil\n     leaves,&nbsp;(15g, 1\/8 ounce)<\/li><li>1\/4&nbsp;cup&nbsp;green\n     onions,&nbsp;(11g) thinly sliced<\/li><li>1\/4&nbsp;cup&nbsp;roasted\n     peanuts,&nbsp;(33g) chopped<\/li><\/ul>\n\n\n\n<p><strong>Instructions<\/strong><\/p>\n\n\n\n<ol><li>In\na medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1\ntablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons\nhoney, 2 teaspoons minced garlic and lemongrass.<\/li><li>Allow\nshrimp to marinate for 15 minutes, stirring occasionally.<\/li><li>In\na small bowl whisk together 1\/4 cup fish sauce, 2 tablespoons lime juice, 1\/4\ncup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red\nchili.&nbsp;<\/li><li>Taste\nsauce and add 1 to 2 tablespoons of water if needed, set nuoc cham sauce aside.<\/li><li>In\na medium-sized pot bring enough water to cover the rice noodles to a boil.<\/li><li>Turn\nheat off and add in noodles, allow to sit until tender, 3 minutes.<\/li><li>Remove\nnoodles and transfer to a colander and rinse with cool water. Set aside.<\/li><li>Heat\na large skillet over high heat.&nbsp;<\/li><li>Add\n1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.<\/li><li>Sear\nshrimp until a brown crust is formed, about 1 to 2 minutes.&nbsp;<\/li><li>Flip\nshrimp and cook until no longer translucent, about 1 minute.&nbsp;<\/li><li>Transfer\nshrimp to a plate.<\/li><li>Evenly\ndivide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots,\ncucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted\npeanuts.<\/li><li>Serve\nnuoc cham sauce on the side with the Vietnamese shrimp salad.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Prep Time20&nbsp;mins Cook Time5&nbsp;mins Total Time25&nbsp;mins Course:&nbsp;Salad Cuisine:&nbsp;Vietnamese Servings:&nbsp;4&nbsp;servings Ingredients 1&nbsp;pound&nbsp;jumbo shrimp,&nbsp;(454g) 16\/20 size, peeled and deveined 2&nbsp;tablespoons&nbsp;vegetable oil,&nbsp;(30ml) divided 1\/4&nbsp;cup&nbsp;rose wine,&nbsp;(60ml) 5&nbsp;tablespoons&nbsp;fish sauce,&nbsp;(90ml) divided 1&nbsp;tablespoon&nbsp;soy sauce&nbsp;,&nbsp;(15ml) 1\/4&nbsp;cup&nbsp;lime juice,&nbsp;(60ml) divided 6&nbsp;tablespoons&nbsp;honey,&nbsp;(90ml) divided 1&nbsp;tablespoon&nbsp;minced garlic,&nbsp;(18g) divided 2&nbsp;tablespoons&nbsp;lemongrass,&nbsp;(18g) thinly sliced 1&nbsp;tablespoon&nbsp;rice vinegar,&nbsp;(15ml) 1\/4&nbsp;cup&nbsp;water,&nbsp;(60ml) 1&nbsp;thai chili,&nbsp;minced 8&nbsp;ounces&nbsp;thin rice [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5148,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5150"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=5150"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5150\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/5148"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=5150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=5150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=5150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}