Prawn & noodle salad with crispy shallots
A Vietnamese dinner made with seafood. Ready in about 28 minutes. Difficulty: medium.
- 23 minPrep (about)
- 5 minCook (about)
- 28 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 11 oz shrimps Shopping tip: Shrimp (UK: prawns). Raw or frozen works.
Fresh & other
- 11 oz rice noodles
- 2 red onions
- 2 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 2 cucumbers
- Handful cilantro
- Handful mint Shopping tip: Fresh mint leaves.
- 3 tbsp roasted peanuts
- Juice of 3 lime
- 1 ½ tbsp brown sugar
- 2 cloves garlic
- 8 slices shallots
- Sprinkling flour
Sauces & oils
- 1 tbsp fish sauce
- For frying vegetable oil
How to make it
Steps in our own plain words.
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For the crispy shallots.
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Heat 2 inches of oil till hot in a wok.
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You will know your oil is hot enough one piece of shallot as soon as it’s dropped in.
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Toss your shallot slices with flour, shake off excess.
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Fry in the oil until golden.
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They fry quickly, about 1 min.
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Drain on kitchen paper.
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Sprinkle with salt.
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Set aside.
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To make the dressing.
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Mix the garlic, fish sauce, sugar and lime juice.
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Set aside.
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Pour boiling water over the noodles in a large mixing bowl.
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Leave them for 2 mins until they are cooked.
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Rinse under cold water.
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Drain fully, shaking your sieve numerous times to get out your excess water.
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Place back in the bowl.
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Add prawns, onion, chilli, cucumber and herbs.
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Pour the dressing over.
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Mix.
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Sprinkle with the shallots and peanuts.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.