Bang Bang Shrimp Salad

Ingredients

• 5 ozrice noodles
• 3 tbsppeanut butter
• 4 tbspcoconut milk
• 3 tbspsweet chili sauce
• 3scallions, thinly sliced
• 1cucumber, sliced
• 3 cupsbeansprouts
• 7 ozcooked shrimp, peeled

Method

1. 1

   Cook the rice noodles as the packet directs, then rinse them under cold water. Drain them thoroughly — water left clinging will thin the sauce.

2. 2

   Warm the peanut butter, coconut milk, sweet chili sauce and half the scallions in a small pan. Stir until the peanut butter loosens and the mixture turns glossy.

3. 3

   Slacken the sauce with a splash of water until it falls from the spoon in a ribbon. Left thick it clumps the noodles instead of coating them.

4. 4

   Toss the drained noodles with the cucumber and beansprouts in a serving dish. Keep it loose so the sauce can find its way through.

5. 5

   Pile the shrimp over the top and spoon the sauce across. Finish with the remaining scallions.