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Vietnamese prawn & noodle salad with crispy shallots

Vietnamese prawn & noodle salad with crispy shallots

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Making the fried shallots for this superhealthy salad is optional, but well worth it - they’re incredibly delicious

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal331
fat7g
saturates1g
carbs53g
sugars7g
fibre2g
protein18g
low insalt1.41g
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Ingredients

For the dressing

For the crispy shallots

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2011

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Overall rating

Rating: 5 out of 5.3 ratings

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