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How to Make Drunken Shrimp Sotanghon Salad

An easy to make sotanghon salad or vermicelli salad with drunken shrimps.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Noodles recipe
Cuisine: Asian
Keyword: drunken shrimps, sotanghon salad
Servings: 2 servings
Calories: 155kcal
Author: Manny


  • 3/4 cup drunken shrimps peeled, head removed (see recipe below)
  • 100 grams sotanghon vermicelli noodles
  • 1 Tbsp. patis or fish sauce can be adjusted according to your taste
  • 1/4 cup lemon juice
  • 1 tsp. sugar
  • 2 to 3 siling labuyo or bird's eye chilies
  • 5 shallots finely sliced
  • 4 cups water
  • lettuce for garnishing
  • 1 bunch wansuy coriander leaves, cut up
  • red tomatoes for garnishing

Ingredients for drunken shrimp:

  • 1 kilo live suahe small saltwater prawns
  • 1 large piece of ginger
  • 2 stalks lemon grass
  • 2 tsp. salt
  • 1/2 cup rice wine


How to make Drunken Shrimp Sotanghon Salad:

  • To make dressing, combine patis, lemon juice, sugar, siling labuyo and shallots. Set aside.
  • Boil 4 cups of water and pour over the sotanghon. Soak for 10 minutes, then drain the noodles and freshen them with a cold water rinse. Drain the sotanghon well.
  • In large mixing bowl, put shrimp, sotanghon and dressing. Mix well.
  • Allow at least 15 minutes before serving so the flavors can blend.
  • Arrange on serving plates, on a bed of lettuce.
  • Garnish with wansuy leaves and slices of red tomatoes.

How to cook drunken shrimps:

  • Trim the whiskers off the shrimps. Crush the ginger and lemon grass.
  • Place shrimps in a pot with a close-fitting lid. Put in the ginger, lemon grass and salt.
  • Pour in the rice wine. If the shrimps are very fresh, they will start jumping out of the pot so cover it quickly.
  • Cover over high heat. Shortly after the liquid starts to boil, the shrimp will change color.
  • Shake the pan or stir cook so each of the shrimps will cook evenly but keep the pot covered most of the time.
  • The moment all the shrimps are bright orange, remove the pot from the fire and transfer the shrimps to a serving plate.