Vietnamese prawn & noodle salad with crispy shallots

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  11 August 2012

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Ingredients

• 200g thin rice noodles
• 200g large cooked, peeled prawns
• 1 small red onion , halved and sliced
• 1 small red chilli , sliced
• 1 small cucumber , shaved into ribbons (use a peeler)
• 1 large handful each coriander and mint
• 2 tbsp roasted peanuts , roughly chopped

FOR THE DRESSING

• juice 3 limes
• 1 tbsp soft brown sugar
• 2 tsp fish sauce
• 1 garlic clove , crushed

FOR THE CRISPY SHALLOTS

• 5 shallots , thinly sliced
• vegetable oil , for frying
• flour , for dusting

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Low-fat, Super healthy

Ingredients

• 200g thin rice noodles
• 200g large cooked, peeled prawns
• 1 small red onion , halved and sliced
• 1 small red chilli , sliced
• 1 small cucumber , shaved into ribbons (use a peeler)
• 1 large handful each coriander and mint
• 2 tbsp roasted peanuts , roughly chopped

FOR THE DRESSING

• juice 3 limes
• 1 tbsp soft brown sugar
• 2 tsp fish sauce
• 1 garlic clove , crushed

FOR THE CRISPY SHALLOTS

• 5 shallots , thinly sliced
• vegetable oil , for frying
• flour , for dusting

PER SERVING

331 kcalories, protein 18g, carbohydrate 53g, fat 7 g, saturated fat 1g, fibre 2g, sugar 7g, salt 1.41 g

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