Prawn & noodle salad with crispy shallots

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Pour oil into a wok to a depth of about 5cm and heat until a shallot slice sizzles on contact.
2. Toss the shallot slices in flour, tapping off the surplus, then fry in the hot oil until golden, about 1 min.
3. Lift the shallots onto kitchen paper to drain and season with a little salt.
4. Whisk together the lime juice, brown sugar, fish sauce and crushed garlic to make the dressing.
5. Put the rice noodles in a large bowl and cover with boiling water. Leave for 2 mins or until just tender.
6. Drain the noodles, rinse under cold water, and shake well to remove excess moisture before returning them to the bowl.
7. Add the prawns, red onion, chilli, cucumber, coriander and mint to the noodles.
8. Pour over the dressing and toss everything together.
9. Scatter the crispy shallots and roasted peanuts over the top to serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.