Prawn & noodle salad with crispy shallots
Rice noodles, prawns and herbs in a sweet-sour dressing with crispy shallots — bright and refreshing.
- Total
- 35 min
- Serves
- 4
A fresh Vietnamese-style salad: rice noodles tossed with prawns, cucumber, herbs and peanuts in a sweet-sour nuoc-cham dressing, topped with crispy fried shallots. It's bright, crunchy and light — the kind of bowl that refreshes on a hot day. The fried shallots add the crucial savory crunch against the cool noodles.
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
Instructions
- For the crispy shallots, heat 5cm of oil until hot in a wok. Toss the shallot slices with flour, shake off excess and fry in the oil until golden, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
- 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 just cooked, then rinse under cold water. Drain well, 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 25 g
- Fat
- 15 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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