Shape Singapore – August 2019

Eat Right

ENJOY IT AGAIN

Once tossed with

the dressing, this dish

will keep in the fridge

for two days.

START TO FINISH: 15 MINUTES

SERVES: 4

Bring a large pot of water to a boil. Add a

generous amount of kosher salt, then add

1 bunch asparagus, trimmed and cut into

5cm lengths. Cook for 2 minutes, then stir

in 230g peeled and deveined medium

shrimp and 230g thin rice noodles. Cover,

turn o the heat, and let stand for 3 minutes.

Meanwhile, stir together

the zest and juice of 2 limes; 1 large shallot,

thinly sliced, rings separated; 2 tablespoons

fi sh sauce; 2 tablespoons extra-virgin olive

oil; 1 tablespoon pure maple syrup, and a

generous amount of freshly ground black

pepper in a large bowl. Drain the noodle

mixture in a colander and run under cold

water until all the ingredients are cold. Drain

again, then transfer to the sauce mixture and

combine well with your fi ngers

until everything is evenly coated.

CHILLED LIME RICE NOODLES WITH

SHRIMP AND ASPARAGUS

84 | EAT RIGHT | SHAPE AUGUST / SEPTEMBER 2019