Japanese Shrimp and Pineapple with Cold Noodles
Serves 6
Sauce
¼ cup fish sauce (nampla)
1 cup coconut cream
Juice of 1 lime
2 tablespoons sugar
2 tablespoons vegetable oil
10-ounce package Japanese thick somen noodles
½ fresh pineapple, peeled and coarsely chopped or crushed
¾ pound medium shrimp, peeled, deveined, and butterflied
Garnishes
2 scallions, including green tops, thinly sliced
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped fresh ginger
Make the sauce: in a saucepan, boil the coconut cream and let cool. Add the lime juice, sugar, and oil and mix completely.
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the noodles, stir to separate, and cook until al dente, about 3 minutes. Drain and immerse in cold water. Drain thoroughly. Transfer the noodles to a large bowl. Distribute the pineapple over the noodles.
Again, bring 4 quarts of water to a boil. Add the shrimp and cook until they turn pink and curl slightly, about 1 minute. Drain and let cool. Scatter the shrimp over the pineapple.
Pour the sauce over the noodles. Top with the scallions, cilantro, and ginger.
