Prawn & noodle salad with crispy shallots

Name: Prawn & noodle salad with crispy shallots
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Yield: 6 servings
Ingredients: 200 g Rice Noodles; 200 g Prawns; 1 sliced Red Onions; 1 sliced Red Chilli; 1 sliced Cucumber; 1 Handful Coriander; 1 Handful Mint; 2 tablespoons Roasted Peanut; 1 Juice of 3 Lime; 1 tablespoon Brown Sugar; 2 tsp Fish Sauce; 1 clove peeled crushed Garlic; 5 Slices Shallots; 1 For frying Vegetable Oil; 1 Sprinkling Flour

57 min · Serves 6 · By TheMealDB Import

High Protein
Vietnamese
Seafood
Dinner
Lunch

Vietnamese, Seafood

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

200 gRice Noodles
200 gPrawns
1 slicedRed Onions
1 slicedRed Chilli
1 slicedCucumber
1 HandfulCoriander
1 HandfulMint
2 tablespoonsRoasted Peanut
1 Juice of 3Lime
1 tablespoonBrown Sugar
2 tspFish Sauce
1 clove peeled crushedGarlic
5 SlicesShallots
1 For fryingVegetable Oil
1 SprinklingFlour

Method

Prep 25 min · Cook 32 min

1For 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.
2To 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.