A seafood dish from the Vietnamese kitchen.

Ingredients

• 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

Method

1. 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.
2. 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.

Source

This recipe is adapted from TheMealDB (id 53244), a free community-curated recipe API. Original listing: themealdb.com.

Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/vietnamese-prawn-noodle-salad-crispy-shallots.