| For Vietnamese-Style HFPJ Sauce: |
| 6 ounces (1/2 medium jar) | Jenkins Jellies Hell Fire Pepper Jelly |
| 3 cloves | Garlic, peeled and finely grated |
| 2 tablespoons | Fish sauce |
| 2 | Limes, juiced |
| 2 tablespoons | Water |
| For Noodles from Hell: |
| 1 package | Cold cellophane rice noodles |
| ½ pound | Deveined shrimp |
| To taste | Salt and pepper |
| 1 tablespoon | Olive oil |
| 1 cup | Vietnamese-Style HFPJ Sauce |
| 1 | Carrot, shredded or finely julienned |
| 1 | Persian cucumber, shredded or finely julienned |
| 1 | Scallion or green onion, finely chopped |
| 1 | Jalapeņo pepper, sliced into rings |
| 3 sprigs | Cilantro |
| 1 sprig | Mint |
| 1 sprig | Thai basil |
|
To make Vietnamese-style HFPJ Sauce:
Combine all ingredients and whisk until smooth.
Makes about 1 cup.
To make Noodles from Hell:
Prepare cold rice noodles according to package directions. Set aside.
Rinse shrimp, pat dry and lightly salt and pepper. Cook seasoned shrimp over high heat in a pan with olive oil, about 1-2 minutes on each side. Set aside to cool.
In a large mixing bowl, combine noodles, shrimp, Vietnamese-style HFPJ Sauce.
Add all remaining ingredients, except cilantro, mint and basil. Toss together and allow to marinate for 20 minutes.
Just before serving, sprinkle with fresh herbs, toss again, and serve.
Serves 4 - 6. |
