Ingredients
2 lbs large shrimp, pelled and devained
2 teaspoons lime rind, grated
1/4 cup lime juice
2 tablespoons red curry paste
1 tablespoon brown sugar
2 tablespoons peanut oil
1 cup red pepper, julienned
1 cup carrots, julienned
1/2 cup scallions, julienned
1/4 cup cilantro, minced
1 cup fresh mung sprouts
8 ounces cooked udon noodles
1/4 cup peanuts, chopped
Preparation
In a meduim bowl combine lime rind through brown sugar and 1 tablespoon peanut oil. Pour half the marinade into small bowl. Add the shrimp to the meduim bowl and refrigerate for 1/2 hour. In a large skillet, add 1 tablespoon peanut oil. Add peppers, carrots and scallions. Cook for 5 minutes. Strain shrimp and add to pan, cook for 3 minutes or just until they turn pink. Add reserved marinade and cilantro. Cook for 3 minutes more. Place cooked udon on large platter. Top with mung sprout and shrimp-vegetable mixture. Top with peanuts - serve.
