Vietnameseby TheMealDBPrawn & noodle salad with crispy shallotsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+200g Rice Noodles200g Prawns1 sliced Red Onions1 sliced Red Chilli1 sliced CucumberHandful CorianderHandful Mint2 tablespoons Roasted PeanutJuice of 3 Lime1 tablespoon Brown Sugar2 tsp Fish Sauce1 clove peeled crushed Garlic5 Slices ShallotsFor frying Vegetable OilSprinkling FlourStepsStep-by-step0 of 3 done1For 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.2To 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.3Drain 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.Source: TheMealDB
