- 400g fresh shrimps
- 100ml olive oil
- 1 lime
- 1 red chili pepper
- Salt
- Black pepper
- 6tbsp tahini paste
- 2tbsp soy sauce
- 2 roasted garlic cloves (Roast with the skin on in the oven for 15 min at 180 degrees)
- 1,1l water
- 1tsp fresh ginger
- 250g rice noodles
- 1 cucumber
- 3 spring onions
- 40g flat-leaf parsley
- 30g (Thai) basil
- 30g fresh mint
- Clean if necessary the shrimps.
- For the lime shrimps: Mix the olive oil with the zest of one lime, half of chili pepper, salt and black pepper.
- Pour the shrimps in the marinate. Keep them in the fridge for at least one hour.
- Make the dressing: whisk the tahini with, soy sauce, roasted garlic, juice of one lime, water and grated ginger.
- Boil 1 liter water. Cover the noodles with the boiled water and leave them for 8 minutes. When they are ready… drain the noodles and rinse with cold water.
- Slice the cucumber and spring onions.
- Chop the fresh herbs.
- Prepare the grill pan for the shrimps. Grill the shrimps in 2-3 minutes.
- Use a mixing bowl to mix all the ingredients. Garnish with slices of fresh chili pepper and extra herbs.
Serves: 2 persons
