Rice vermicelli and shrimps salad

For 4 people

• 400g (14 oz) of large raw shrimps
• 250g (8 oz) of rice vermicelli
• 2 handfuls of baby spinach
• 2 handfuls of rocket salad
• 1 cucumber
• 1 handful of coriander
• 1 handful of pistachios, cashews or peanuts
• 1 tbsp of gomasio

For the dressing

• 2 limes
• 2 tbsp of soy sauce
• Chili
  (optional and according to your taste)
• 2 tbsp of sweet soy sauce
• 1 tbsp of agave syrup
• A small piece of ginger
• 2 tbsp of nem sauce
• 2 tbsp of water
• 1 spring onion
• 4 tbsp of sesame oil

Cook the shrimps in boiling water with two bay leaves. When they turn pink, drain them and set aside.

Cook the rice vermicelli in boiling water for two minutes. Then drain and run under cold water to stop the cooking. Set aside.

Wash the salad leaves and cut the cucumber into pieces.

Place all the ingredients in a large bowl.

Prepare the dressing.

Mix the lemon juice, the soy sauce and sweet soy sauce, the agave syrup, the chili, the ginger and the spring onion finely chopped, the nem sauce, the water and the sesame oil.
Pour and mix in the bowl.

Spread into plates and sprinkle with fresh chopped coriander, gomasio and coarsely crushed pistachios and/or cashews and/or peanuts.

Serve immediately.