Glass Noodle Salad with Shrimps

Pour boiling hot water over glass noodles in a baking bowl and let them swell for five minutes. Drain in a sieve, drain and cut into five centimeter long pieces with kitchen scissors.

Clean and rinse the spring onions and cut diagonally into rings. Clean, seed, rinse and cut chilies into rings.

Heat 2/3 of the oil in a frying pan and roast the mince in it at high temperature for about five minutes. Add the spring onions and chillies and fry for two to three minutes, season with fish and soy sauce.

Rinse and dry the shrimps. Heat the remaining oil in a frying pan and fry the shrimps in it for two to three minutes, remove and set aside.

Halve the limes, squeeze the juice and stir through with a pinch of sugar. Rinse the cilantro and shake dry. Pluck off the leaves and chop all but a few for garnish.

Mix the mince, glass noodles and shrimps with the lime juice and season with salt and pepper, fold in the chopped coriander leaves. Let the leaf salad stand for at least an hour.

Just before serving, rinse the cucumber, rub dry and cut into thin slices. Rinse and dry the Chinese cabbage leaves and divide evenly among plates. Arrange the glass noodle salad with the cucumber slices on top and bring to the table sprinkled with the remaining coriander leaves.

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