Dinner

Prawn & Noodle Salad with Crispy Shallots

Name: Prawn & Noodle Salad with Crispy Shallots
Prep time: 20 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 200g Rice noodles; 200g Prawns; 1 Red onion, sliced; 1 Red chilli, sliced; 1 Cucumber, sliced; Coriander, Handful; Mint, Handful; 2 tablespoons Roasted peanuts; Limes, juiced, Juice of 3; 1 tablespoon Brown sugar; 2 tsp Fish sauce; 1 clove Garlic, peeled and crushed; 5 slices Shallots, sliced; 5cm (for frying) Vegetable oil, for frying; Flour, for sprinkling, Sprinkling; Water, boiling, Boiling water; Salt, To taste

A fresh Vietnamese-style rice noodle salad with prawns, herbs, tangy lime dressing, peanuts and crisp fried shallots.

20 min
550 kcal
Dairy-free
Vietnamese
Salad
Seafood

Mellowpan tip: Ready in 20 min. A good one for a busy weeknight.

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Prawn & Noodle Salad with Crispy Shallots

Ingredients

For 2 servings

Steps

Step 1:
Heat 5cm of vegetable oil in a wok until hot.
Step 2:
Test the oil by dropping in one piece of shallot; it should sizzle immediately.
Step 3:
Toss the shallot slices with flour and shake off the excess.
Step 4:
Fry the shallots in the hot oil until golden, about 1 minute.
1 min
Step 5:
Drain the shallots on kitchen paper, sprinkle with salt, and set aside.
Step 6:
Mix the lime juice, brown sugar, fish sauce, and crushed garlic to make the dressing; set aside.
Step 7:
Place the rice noodles in a large mixing bowl and pour boiling water over them.
Step 8:
Leave the noodles for 2 minutes, or until just cooked.
2 min
Step 9:
Rinse the noodles under cold water and drain well, shaking the sieve several times to remove excess water.
Step 10:
Return the noodles to the bowl and add the prawns, red onion, red chilli, cucumber, coriander, and mint.
Step 11:
Pour over the dressing and mix well.
Step 12:
Sprinkle with the crispy shallots and roasted peanuts before serving.