Asian Shrimp and veggie bowl


  • 25 fresh shrimp, peeled and deveined
  • 6 tablespoons olive oil
  • 6 cloves garlic
  • 1 cup fresh mint
  • 1/2 cup chopped fresh cilantro
  • 6 tablespoons fish sauce
  • 2 limes, juiced
  • 1/2 teaspoon ground white pepper
  • 4 tablespoons fresh ginger root, minced
  • 1.5 cups shredded cabbage
  • 250g dried rice noodles



  • Combine garlic, 1/4 cup mint, cilantro, fish sauce, lime juice and white pepper in food processor or blender. Puree until smooth.
  • Bring a large pot of water to a boil. Cook noodles and cabbage for three minutes, or until done.
  • Meanwhile, heat olive oil in frying pan over low heat and cook shrimp for 3-5 minutes, turning once.
  • Mince the remaining 1/4 cup mint. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint. You can add strips of carrot, diced spring onions or diced red pepper if you would like.

Makes 4 servings

This site uses Akismet to reduce spam. Learn how your comment data is processed.