Prawn & noodle salad with crispy shallots
-
15 Ingredients
-
35 min total
-
Serves Serves 4
-
Easy
-
Vietnamese
-
Seafood
Recipe byThe ZestyPlate Kitchen
Cool rice noodles and prawns tossed with cucumber, herbs and a zingy lime and fish sauce dressing, topped with peanuts and crispy shallots.
Fresh, sharp and full of texture, this Vietnamese-inspired salad layers cool rice noodles and sweet prawns with crunchy veg and plenty of herbs, all brought together by a bright lime and fish sauce dressing. A scatter of crispy fried shallots on top adds a savoury crunch that is hard to resist. Light but filling, it suits a warm day perfectly.
Jump to recipe
Prep 25 min
Cook 10 min
Total 35 min
Easy
Scale:
- 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
Preparation
- For the crispy shallots, heat 5cm of oil in a wok until hot. It's ready when a piece of shallot sizzles the moment it hits the oil. Toss the shallot slices with flour, shake off the excess, and fry until golden, about a minute. Drain on kitchen paper, sprinkle with salt and set aside.
- For the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large bowl, pour boiling water over the noodles and leave for 2 minutes, until just cooked, then rinse under cold water. Drain well, shaking out the excess, and return them to the bowl. Add the prawns, onion, chilli, cucumber and herbs, pour over the dressing and mix, then scatter with the crispy shallots and peanuts.
Tips from the ZestyPlate Kitchen
- Rinse the cooked noodles under cold water so they stay loose rather than clumping together.
- Fry the shallots first. They can be done ahead and bring real crunch to the finished dish.
- Dress the salad just before you serve it, so the vegetables and herbs stay crisp.
- Taste the dressing as you go: aim for a lively balance of sour, salty and sweet.
Frequently Asked Questions
Yes. They keep in an airtight container for a few days, so a batch made ahead saves time and is good scattered over other dishes too.
Absolutely, and it makes the salad even quicker. Just toss them through. Raw prawns can be poached or pan-fried first.
A light soy sauce with a pinch of salt is the nearest everyday swap, though it won't have that distinctive Vietnamese depth.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!