Drunken Shrimp Sotanghon Salad

An easy to make sotanghon salad or vermicelli salad with drunken shrimps. This dish has a similar process of cooking pancit palabok but the difference is there is no yellow sauce, instead, you will prepare a dressing made from fish sauce, lemon juice sugar, shallots and chilies. You also have to cook the drunken shrimp separately with rice wine, ginger, lemon grass and salt. Then you will garnish it with coriander leaves, lettuce and tomatoes. To make drunken shrimp sotanghon salad; To make dressing, combine patis, lemon juice, sugar, siling labuyo and shallots. Set aside. Boil 4 cups of water and pour over the sotanghon. Soak for 10 minutes, then drain the noodles and freshen them with a cold water rinse. Drain the sotanghon well. In large mixing bowl, put shrimp, sotanghon and dressing. Mix well. Allow at least 15 minutes before serving so the flavors can blend. Arrange on serving plates, on a bed of lettuce. Garnish with wansuy leaves and slices of red tomatoes. To see complete recipe, continue reading.   Print Recipe How to Make Drunken Shrimp Sotanghon Salad An easy to make sotanghon salad or vermicelli salad with drunken shrimps. Prep Time 10 mins Cook Time 5 mins Total Time 15 mins Course: Noodles recipe Cuisine: Asian Keyword: drunken shrimps, sotanghon salad Servings: 2 servings Calories: 155 kcal Author: Manny Ingredients 3/4 cup drunken shrimps peeled, head removed (see recipe below) 100 grams sotanghon vermicelli noodles 1 Tbsp. patis or fish sauce can be adjusted according to your taste 1/4 cup lemon juice 1 tsp. sugar 2 to 3 siling labuyo or bird's eye chilies 5 shallots finely sliced 4 cups water lettuce for garnishing 1 bunch wansuy coriander leaves, cut up red tomatoes for garnishing Ingredients for drunken shrimp: 1 kilo live suahe small saltwater prawns 1 large piece of ginger 2 stalks lemon grass 2 tsp. salt 1/2 cup rice wine Instructions How to make Drunken Shrimp Sotanghon Salad: To make dressing, combine patis, lemon juice, sugar, siling labuyo and shallots. Set aside. Boil 4 cups of water and pour over the sotanghon. Soak for 10 minutes, then drain the noodles and freshen them with a cold water rinse. Drain the sotanghon well. In large mixing bowl, put shrimp, sotanghon and dressing. Mix well. Allow at least 15 minutes before serving so the flavors can blend. Arrange on serving plates, on a bed of lettuce. Garnish with wansuy leaves and slices of red tomatoes. How to cook drunken shrimps: Trim the whiskers off the shrimps. Crush the ginger and lemon grass. Place shrimps in a pot with a close-fitting lid. Put in the ginger, lemon grass and salt. Pour in the rice wine. If the shrimps are very fresh, they will start jumping out of the pot so cover it quickly. Cover over high heat. Shortly after the liquid starts to boil, the shrimp will change color. Shake the pan or stir cook so each of the shrimps will cook evenly but keep the pot covered most of the time. The moment all the shrimps are bright orange, remove the pot from the fire and transfer the shrimps to a serving plate.   Try Other Delicious Recipes: 10 Summer Food Ideas to Bring to the Beach or Resorts It's summer time time again and our kids are having… Grilled Salmon Steak in Cream Butter Sauce You will enjoy this grilled salmon steak because it is… Lechon Belly Recipe (Boneless Lechon) This lechon belly recipe is an oven roasted pork belly…