Prawn & noodle salad with crispy shallots
Ingredients
Rice Noodles200g
Prawns200g
Red Onions1 sliced
Red Chilli1 sliced
Cucumber1 sliced
CorianderHandful
MintHandful
Roasted Peanut2 tablespoons
LimeJuice of 3
Brown Sugar1 tablespoon
Fish Sauce2 tsp
Garlic1 clove peeled crushed
Shallots5 Slices
Vegetable OilFor frying
FlourSprinkling
Instructions
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.
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.
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