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Prawn & noodle salad with crispy shallots

Vietnamese prawn & noodle salad with crispy shallots

Prawn & noodle salad with crispy shallots

Name: Prawn & noodle salad with crispy shallots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 200g thin rice noodle; 200g large cooked, peeled prawn; 1 small red onion halved and sliced; 1 small red chilli sliced; 1 small cucumber shaved into ribbons (use a peeler); 1 large handful each coriander and mint; 2 tbsp roasted peanut roughly chopped; juice 3 limes; 1 tbsp soft brown sugar; 2 tsp fish sauce; 1 garlic clove crushed; 5 shallots thinly sliced; vegetable oil for frying; flour for dusting

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.4 ratingsRate

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Making the fried shallots for this superhealthy salad is optional, but well worth it - they’re incredibly delicious

Healthy

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Ingredients

Nutrition

Units:

MetricUS

200g thin rice noodle
200g large cooked, peeled prawn
1 small red onion

halved and sliced
1 small red chilli

sliced
1 small cucumber

shaved into ribbons (use a peeler)
1 large handful each coriander

and mint
2 tbsp roasted peanut

roughly chopped

For the dressing

juice 3 limes
1 tbsp soft brown sugar
2 tsp fish sauce
1 garlic clove

crushed

For the crispy shallots

5 shallots

thinly sliced
vegetable oil

for frying
flour

for dusting

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Nutrition: per serving

kcal331
fat7g
saturates1g
carbs53g
sugars7g
fibre2g
protein18g
salt1.41g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2011

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A star rating of 5 out of 5.4 ratings

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