Prawn & noodle salad with crispy shallots
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- Cuisine
- Vietnamese
- Course
- Main
- Ready in
- 15 min
- Effort
- A project
Ingredients
×1
- 200g Rice Noodles
- 200g Prawns
- 1 sliced Red Onions
- 1 sliced Red Chilli
- 1 sliced Cucumber
- Handful Coriander
- Handful Mint
- 2 tablespoons Roasted Peanut
- Juice of 3 Lime
- 1 tablespoon Brown Sugar
- 2 tsp Fish Sauce
- 1 clove peeled crushed Garlic
- 5 Slices Shallots
- For frying Vegetable Oil
- Sprinkling Flour
Method
- For the crispy shallots, heat 5cm of oil until hot in a wok.
- You will know the oil is hot enough when one piece of shallot sizzles as soon as it’s dropped in.
- Toss the shallot slices with flour, shake off excess and fry in the oil until golden.
- They fry quickly, about 1 min.
- Drain on kitchen paper, sprinkle with salt and set aside. step 2 To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside.
- In a large mixing bowl, pour boiling water over the noodles.
- Leave them for 2 mins or until they are just cooked, then rinse under cold water.
- Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl.
- Add prawns, onion, chilli, cucumber and herbs.
- Pour the dressing over, mix, then sprinkle with the shallots and peanuts.
Tags
- seafood
- spicy
- noodles
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.