finely grated zest of 1 lime and 1 tbsp fresh lime juice
pinch of sugar
3 tbsp chopped fresh coriander
225g shelled raw shrimp
140g medium rice noodles
1-2 tbsp plain gluten free flour, for dusting
3 tbsp sunflower oil
1 rounded tsp grated fresh root ginger
2 tbsp gluten free soy sauce
1 tsp sesame oil
1 tbsp toasted sesame seeds
Halve both chilies lengthways and discard the seeds. Put 1 chili into the food processor, finely chop the other and set aside.
Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the scallion and chili in the processor and whizz to a coarse paste.
Add the shrimp and whizz until everything is chopped but still has some texture.
Tip the mixture on to a (gluten free) floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the shrimp cakes – cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden.
As soon as you have turned the shrimp cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the ginger and reserved chili for 1 minute.
Remove from the heat and stir in the gluten free soy sauce, sesame oil and lime juice.
Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the shrimp cakes and sprinkle with toasted sesame seeds and remaining coriander.