Prawn & noodle salad with crispy shallots

Seafood · Vietnamese classic.

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

Method

1. Heat the pan — For the crispy shallots, heat 5cm of oil until hot in a wok.
2. Continue cooking — You will know the oil is hot enough when one piece of shallot sizzles as soon as it’s dropped in.
3. Fry — Toss the shallot slices with flour, shake off excess and fry in the oil until golden.
4. Fry — They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
5. Mix together — To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside.
6. Bring to a boil — In a large mixing bowl, pour boiling water over the noodles.
7. Continue cooking — Leave them for 2 mins or until they are just cooked, then rinse under cold water.
8. Drain — Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl.
9. Add ingredients — Add prawns, onion, chilli, cucumber and herbs.
10. Mix together — Pour the dressing over, mix, then sprinkle with the shallots and peanuts.

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