Prawn & noodle salad — cool rice noodles and prawns tossed with cucumber, herbs and a zingy lime-fish sauce dressing, topped with peanuts and crispy fried shallots. Fresh and vibrant.
- 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
Preparation
- For the crispy shallots, heat 5cm of oil in a wok until hot — it's ready when a piece of shallot sizzles as soon as it's dropped in. Toss the shallot slices with flour, shake off the excess, and fry until golden, about 1 minute. 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 bowl, pour boiling water over the noodles and leave for 2 minutes, or until just cooked, then rinse under cold water. Drain well, shaking out the excess water, and return to the bowl. Add the prawns, onion, chilli, cucumber and herbs, pour over the dressing, mix, then sprinkle with the crispy shallots and peanuts.
