Maybe your new favorite bean dish:
Pour boiling hot water over glass noodles and steep for 10 min. Drain in colander and cut with scissors. Crab tails in the sieve cooled down and drain, frozen ones to defrost beforehand.
Remove stems and blossoms from sugar snap peas, – if necessary ~ unthread, then cut diagonally once or twice. Blanch in bubbling boiling salted water for 8-10 seconds, rinse on the spot in iced water, cool and drain.
Rinse and drain the cooled bean sprouts. The carrots, rinse and slice or grate into paper-thin strips. Rinse the cucumbers, pat dry and slice unpeeled into paper-thin slices.
Peel the grapefruit like an apple, removing all white skin. Cut the fillets from the separating skins and divide into 1 cm cubes. Peel shallots and ginger, cut shallots into narrow rings, ginger into fine slices. Clean and rinse the chili peppers. On top of that, like the blanched, dabbed dry kaffir lime leaves (or the peel) and the white parts of the lemongrass, cut them into very fine strips.
Mix the shrimp paste with water, add fish sauce, sugar and lime juice, mix everything together heartily. Peel the garlic, dice very finely and add.
All prepared ingredients in a bowl form, stir in the sauce in detail.
(Khb
June 97)
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