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Deconstructed Shrimp Salad Rolls

Print Recipe
Prep Time 15 minutes
Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tsp soy sauce
  • 2 Tbsp tahini or peanut butter
  • 4 Tbsps sweet chilli sauce
  • 2 tsp red wine vinegar
  • 10-15 shrimp (pre-cooked)
  • 1/2 pkg rice vermicelli (~115g or 4oz)
  • 6 cups kaleslaw or coleslaw vegetable mix (or sliced kale, brussel sprouts, broccoli stalks, etc.)
  • 3 Tbsps roasted peanuts (crushed)
  • handful fresh mint or basil (sliced, for garnish)

Method
 

  1. Boil some water in a pot or kettle. Place vermicelli in hot water and let sit for 5 minutes, until tender (or per package directions). Drain vermicelli and let cool.
  2. Mix together soy sauce, tahini/peanut butter, sweet chilli sauce and red wine vinegar until smooth.
  3. In a large, shallow bowl or platter, place the kaleslaw/cole slaw mix. Top with vermicelli. Place shrimp on top of vermicelli, then drizzle the dressing over the bowl. Sprinkle with mint or basil. Serve.