Prawn & noodle salad with crispy shallots
Indulge in a vibrant Vietnamese seafood dish with this Prawn and Noodle Salad, topped with crunchy shallots for an added texture.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Vietnamese, Dairy-Free, Egg-Free
Ingredients
- 200 g rice noodles
- 200 g prawns
- 1 pcs red onion
- 1 g chilli
- 1 pcs cucumber
- 1 tsp coriander
- 1 pcs mint
- 2 g peanuts
- 1 pcs lime
- 1 g brown sugar
- 2 ml fish sauce
- 1 pcs garlic
- 5 pcs shallots
- 1 tbsp vegetable oil
- 1 g flour
Instructions
- In a wok, heat 5cm of oil until it reaches a hot temperature.
- To check if the oil is ready, drop in a piece of shallot; it should create a sizzling sound.
- Coat the shallot slices with flour.
- Remove any excess flour from the shallots.
- Fry the shallots in the hot oil until they turn a golden color, which should take around 1 minute.
- Use kitchen paper to drain the fried shallots.
- Season the fried shallots with salt and set them aside.
- In a bowl, combine lime juice, sugar, fish sauce, and garlic to create the dressing.
- In a large mixing bowl, pour boiling water over the noodles.
- Let the noodles sit in the boiling water for 2 minutes or until they are just cooked.
- Rinse the noodles under cold running water.
- Thoroughly drain the noodles, shaking the sieve to eliminate any extra water.
- Return the drained noodles to the mixing bowl.
- Incorporate prawns, onion, chili, cucumber, and herbs into the noodles.
- Drizzle the dressing over the mixture of noodles.
- Thoroughly combine the noodle mixture.
- Top with crispy shallots and peanuts.