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Kampot cold noodles
Serves 4 Starters and mains
Ingredients
- 2tbsp dried shrimp
- 100g vermicelli noodles
- 3 iceberg lettuce leaves, finely shredded
- 100g bean sprouts
- 1 Lebanese cucumber (or ½ cucumber), cut into thin batons
- 1 handful mixed mint and Vietnamese or Thai basil leaves
- 2tbsp roasted, crushed, unsalted peanuts
For the sweet fish sauce dressing
- 4 garlic cloves, chopped
- 1 small red chilli, chopped
- 2tbsp sugar
- 2tbsp fish sauce
- 125ml lime juice
For the thickened coconut dressing
- For the thickened coconut dressing
- ½ spring onion, finely sliced
- 125ml coconut cream
- ½tsp cornflour, mixed with 1tsp water
- ½tsp liquid palm sugar or granulated palm sugar
Method
To make the fish dressing, pound the garlic, chilli, sugar and a pinch of sea salt together with a large pestle and mortar. Add fish sauce and lime juice. Mix well. Set aside.
For the coconut dressing, heat the oil in a saucepan over medium heat. Add spring onion and sauté for 30 seconds. Add coconut cream, cornflour, sugar and a pinch of sea salt. Stir for 30 seconds, till it comes to the boil and thickens. Remove from heat. Set aside.
Soak the shrimp in boiling water for 5 minutes. Drain. Pound the shrimp with a mortar and pestle till it starts to break down. Set aside.
Meanwhile, cook the noodles in boiling water for 2 minutes. Remove from heat and stand the noodles in the water for 5 minutes. Drain well, rinse under cold water and drain well again.
Divide the lettuce, bean sprouts, cucumber and herbs among four bowls. Top with noodles, then shrimp. Toss the salads separately. Add 2tbsp of fish dressing and 2tbsp of coconut dressing to each bowl. Garnish with peanuts. Serve.
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