Shrimp appetizer with fish dressing

Serve this appetizer before the main course and get a ton of praise from your guests.

Ingredients

• Large shrimps (peeled) - 20 pcs.
• Salt - 1/4 tsp
• Ground black pepper - 1/4 tsp.
• Transparent noodles - 100 g
• Rice vinegar - 2 tbsp l.
• Red pepper flakes - 1 / 2-1 tsp
• Fresh lemon juice - 2 tbsp l.
• Garlic (finely chopped) - 2 cloves
• Sugar - 1 tbsp. l.
• Thai or Vietnamese fish sauce - 1/2 cup
• Lettuce (cut into leaves) - 2 heads of cabbage
• Large carrots (cut into thin strips) - 1 pc.
• Fresh cilantro - 1/4 cup
• Fresh mint - 1/4 cup
• Fresh basil - 1/4 cup
• Roasted pine nuts (finely chopped) - 1/4 cup

Directions

1. Put the shrimps in a saucepan, sprinkle with salt and pepper, cover with cold water. Bring to a boil over medium heat and cook until the shrimp are pink, about 1 minute. Fold the finished shrimp in a colander.
2. Put the noodles in another saucepan and pour boiling water over it. Cover the pot and set aside until the noodles are cooked, about 15 minutes. Throw the finished noodles in a colander, let the water drain, and then cut the noodles into small pieces. Transfer the noodles back to the saucepan in which they were cooked, pour over the vinegar and stir. Cover the pan with a lid and set aside.
3. In a large bowl, combine the red pepper flakes and lemon juice and leave for 5-7 minutes. Then add garlic, sugar and fish sauce, mix well until sugar dissolves. Pour this sauce into a small saucepan.
4. Place lettuce sheets, noodles and shrimps on top of a serving plate, carrots, basil, cilantro, mint and nuts on top.
5. Serve the appetizer with sauce.