Prawn & noodle salad with crispy shallots

Name: Prawn & noodle salad with crispy shallots
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rice Noodles200 g
Prawns200 g
Red Onions1
Red Chilli1
Cucumber1
Coriander
Mint
Roasted Peanut2 tbsp
Limejuice3
Brown Sugar1 tbsp
Fish Sauce2 tsp
Garlic1 clove
Shallots5 slice
Vegetable Oil
Flour

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
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.