Coconut Pork and Shrimp Noodle Salad
Ingredients
2 cups cooked bicol express (leftover)
1/2 kilo shrimp (peeled, deveined and chopped)
1/2 cup Carnation Evap
1 stalk lemongrass
4 cloves garlic (crushed)
1 tbsp unsalted butter
1 small red onion (chopped)
1 small red chili
1 carrot (peeled and chopped)
1 cucumber (peeled and chopped)
1 small pack cooked vermicelli
salt
pepper
DRESSING:
2-3 tbsp. fish sauce
1 tbsp. white sugar or palm sugar
1 lime
1/4 cup chopped cilantro
Procedures:
1. In a large non-stick skillet, melt butter and saute shrimp in garlic until shrimp cooks and turns opaque.
2. Combine leftover bicolor express and add 1/2 cup Carnation Evap and a stalk of lemongrass, simmer for a minute.
3. In a separate bowl, combine all dressing ingredients and toss with cooked vermicelli.
4. Add cucumber, carrot and red onion. Top with protein: coconut pork and shrimp.
5. Garnish with cilantro. Serve.
Your review for Coconut Pork and Shrimp Noodle Salad