Prawn & Noodle Salad with Crispy Shallots
A vibrant, refreshing Asian-style salad combining tender rice noodles and prawns with crispy golden shallots, fresh herbs, and a punchy lime and fish sauce dressing. Quick to put together and bursting with contrasting textures and flavours.
Ingredients
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Flourβ 120 g π§ 200 ml π₯ 0.845 cup
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Vegetable Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Rice Noodlesβ 200 g π§ 181.8 ml π₯ ΒΎ cup
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Prawnsβ 200 g π€ 28Β½ pcs
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Roasted Peanutβ 28.1 g π§ 29.6 ml π₯ 2 tbsp
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Shallotsβ 100 g 5 pcs
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Red Onionsβ 150 g π§ 1 pcs
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Brown Sugarβ 13 g π§ 14.8 ml π₯ 1 tbsp
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Cucumberβ 300 g 1 pcs
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Limeβ 60 g π 0.857 pcs
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Red Chilliβ 45 g πΆοΈ 1 pcs
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Mintβ 25 g 25 pcs
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Garlicβ 5 g π§ 1 pcs
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Corianderβ 25 g 1 pcs
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Fish Sauceβ 10.4 g π§ 9.9 ml π₯ 2 tsp
Total nutrition
1570 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- For the crispy shallots, heat about 50 ml of vegetable oil in a wok over medium-high heat until hot β a slice of shallot should sizzle immediately when dropped in. Toss the shallot slices in a light sprinkling of flour, shake off any excess, then fry in batches until golden, about 1 minute. Remove with a slotted spoon, drain on kitchen paper, season with salt, and set aside.
- To make the dressing, whisk together the juice of 3 limes, 15 g of brown sugar, 10 ml of fish sauce, and 1 crushed garlic clove until the sugar dissolves. Set aside.
- Place the 200 g of rice noodles in a large mixing bowl and pour over enough boiling water to cover. Leave for 2 minutes, or until just cooked through, then drain and rinse well under cold water. Shake the sieve several times to remove as much excess water as possible, then return the noodles to the bowl. Add the 200 g of prawns, sliced red onion, sliced red chilli, sliced cucumber, coriander, and mint. Pour the dressing over the salad and toss well to combine. Transfer to a serving dish or plates and top with the crispy shallots and 30 g of roasted peanuts.
Source:
TheMealDB
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