Serves 4
25 min
Vietnamese Prawn and Noodle Salad with Crispy Shallots
Recipe GLPR3708af396a355e
A vibrant and refreshing Vietnamese salad featuring tender cooked prawns tossed with soft rice noodles, crisp vegetables, aromatic herbs, and finished with a zesty lime-based dressing. Golden crispy shallots and roasted peanuts add a delightful crunch and depth of flavor.
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Ingredients
200g thin rice noodles
200g large cooked, peeled prawns
1 small red onion, halved and sliced
1 small red chilli, sliced
1 small cucumber, shaved into ribbons
1 large handful fresh coriander leaves
1 large handful fresh mint leaves
2 tbsp roasted peanuts, roughly chopped
3 juice of 3 limes
1 tbsp soft brown sugar
2 tsp fish sauce
1 garlic clove, crushed
5 shallots, thinly sliced
vegetable oil for frying
all-purpose flour for dusting
Directions
Heat about 5cm depth of vegetable oil in a wok or deep skillet over medium-high heat until it reaches 350°F (175°C). You will know the oil is ready when a single shallot slice immediately sizzles upon contact.
While the oil heats, toss the sliced shallots with flour, coating lightly. Shake off all excess flour.
Carefully add the floured shallots to the hot oil in small batches, stirring gently as they fry for approximately 1 minute until they turn golden brown. Do not overcrowd the pan.
Using a slotted spoon, transfer the crispy shallots to a paper towel-lined plate. Immediately sprinkle with a pinch of salt and set aside to cool.
In a small bowl, whisk together the lime juice, brown sugar, fish sauce, and crushed garlic. Set the dressing aside.
Bring a large pot of water to a boil. Place the rice noodles in a large mixing bowl and pour the boiling water over them to cover completely.
Let the noodles soak for 2 minutes or until they are just tender and cooked through. Drain immediately and rinse under cold running water.
Shake the noodles vigorously in a fine-mesh sieve multiple times to remove all excess water. Return the drained noodles to the large mixing bowl.
To the bowl with noodles, add the cooked prawns, sliced red onion, sliced chilli, cucumber ribbons, fresh coriander, and fresh mint.
Pour the prepared dressing over the noodle and vegetable mixture and toss gently until all ingredients are evenly coated.
Divide the salad among serving bowls. Top each portion with the crispy shallots and chopped roasted peanuts just before serving.
