Colorful Verrine Thai SaladOne of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
When people are dining at our place I always take an ample and careful contemplation on what menu to serve. I take meticulous preparation seeing to it that from entrée to main course and down to dessert will give my guests a pleasurable dining experience. And If the word culinary saddism exist I would proudly claim I am one. For I find extreme pleasure in cooking for other people . Seeing the satisfaction and smile on their faces is enough to make me happy.
Growing up as a teenager, I don't remember how many times I sacrified staying late at night to help my mom and aunties prepare food for big gathering at home, while my sisters and cousins are enjoying their beauty-rest for the big day. So when I received the phone call of my sister-in-law yesterday, telling me she's coming over with some of her friends a bit impromptu at my place, I totally panicked. For preparing express menu is not really my cup of tea. And when I'm harrassed like this, my brain stops from functioning.
As I was totally lost in my kitchen, my eye was caught by the cookbook of Cyril Lygnac, a gift I got last year for my birthday. Let me say he is like the Jamie Oliver of France, good looking, sexy and young chef that become popular through his "cooking tele-reality" show. Two minutes browsing was enough for me to settle for this entrée.
Captivating Express Thai Saladfor the salad
100 g of vermicelli noodles (glass noodles) 1 courgette 2 carrots 50 g of bean sprouts 150 g of shrimps (cooked and without shells)
for the sauce 1 small ginger 1 tsp of soy sauce 2 tbsp of sesame oil 1 tsp of sesame seeds 3 tbsps of lime juice 1 tsp of honey
Cook the vermicelli or glass noodles in a big casserole with water as you would cook a pasta noodle. Let it cook for five minutes only then drain it. Wash it with cold running water to avoid from sticking. Wash and peel the carrots and courgette. Cut them in julienne strips. In a bowl mix all the vegetables together with the vermicelli noodles and cooked shrimps. For the sauce mix together all the ingredients in a small bowl and add just before serving.
100 g of vermicelli noodles (glass noodles) 1 courgette 2 carrots 50 g of bean sprouts 150 g of shrimps (cooked and without shells)
for the sauce 1 small ginger 1 tsp of soy sauce 2 tbsp of sesame oil 1 tsp of sesame seeds 3 tbsps of lime juice 1 tsp of honey
Cook the vermicelli or glass noodles in a big casserole with water as you would cook a pasta noodle. Let it cook for five minutes only then drain it. Wash it with cold running water to avoid from sticking. Wash and peel the carrots and courgette. Cut them in julienne strips. In a bowl mix all the vegetables together with the vermicelli noodles and cooked shrimps. For the sauce mix together all the ingredients in a small bowl and add just before serving.
Messy bean sprouts....
I got it!
Cheers!! For my french readers, the french version of this verrine recipe is here: http://www.lesfoodies.com/news/recette/salade-thai-express-cyril-lignac
