Asian 25 min

Prawn & noodle salad with crispy shallots

Name: Prawn & noodle salad with crispy shallots
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
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

seafoodhealthy

Ingredientsfor 2

600

Cal

40g

Protein

80g

Carbs

20g

Fat

1200g Rice Noodles
2200g Prawns
31 sliced Red Onions
41 sliced Red Chilli
51 sliced Cucumber
6Handful Coriander
7Handful Mint
82 tablespoons Roasted Peanut
9Juice of 3 Lime
101 tablespoon Brown Sugar
112 tsp Fish Sauce
121 clove peeled crushed Garlic
135 Slices Shallots
14For frying Vegetable Oil
15Sprinkling Flour

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Instructions

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.