1ripe mangopeeled and diced into 1/2 inch or smaller cubes.
2ripe peachescubed into small pieces
6cherry tomatoeswashed and halved
juice from 1 lime
1tablespoonred wine vinegar
1/3cupfresh cilantrochopped.
1pinchhot red pepper flakes
1pinchground cayenne pepper
1/2teaspooncurry powder
1pinchkosher salt
for the cellophane noodles and shrimp
2rolls dried cellophane noodles
1lbfresh or frozen 31-40 count shrimp31 to 40 shrimp per pound, deveined and peeled
2tablespoonsolive oil
2clovesgarliccrushed
1pinchhot red pepper flakes
Instructions
(prepare in this order)
for the peanut sauce
In small saute pan, heat olive oil and add garlic and green onion, saute until soft.
Add peanut butter and soy sauce, reduce heat and stir until peanut butter is melted.
Add remaining ingredients, stir until everything is well incorporated.
Cover over lowest heat setting until ready to serve.
for the mango and peach chutney
Using large saute pan, heat olive oil over medium low heat.
Add remaining ingredients, 1 at a time, using a wooden spoon to stir as you add.
Continue to stir and heat until chutney becomes melded and fruit is softened.
Reduce heat to lowest setting, cover until ready to serve.
for the cellophane noodles and shrimp
Prepare cellophane noodles as directed, drain and rinse, allow to cool.
Using saute pan, heat olive oil over medium high heat.
Add shrimp, garlic, and pepper flakes.
Stir continuously, 3 to 5 minutes until shrimp are pink and soft.
While the noodles are cooking, prepare the shrimp.
Using saute pan, heat olive oil over medium high heat.
Add shrimp, garlic, and pepper flakes.
Stir continuously, 3 to 5 minutes until shrimp are pink and soft.
to serve
Plate noodles, top with peanut sauce, then shrimp, then chutney.
Notes
Consider crunchy peanut butter for the peanut sauce or the addition of 2 tablespoons crushed peanuts. Adjust consistency of peanut sauce as necessary. If it becomes too thick from reduction, add a small amount of water or olive oil or soy sauce and stir to desired consistency. Add 1 teaspoon nam pla (fish sauce) to cellophane noodles and stir, prior to plating. This will help loosen the noodles and help prevent them from sticking together.