Serves 4 PREP 15 mins Cook 10 mins
Making the fried shallots is optional, but well worth it-they’re incredibly delicious.
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
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.
To make 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 slice 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.
PER SERVING 331 Kcals; Protein 18g; Carbs 53g; Fat 7g; Sat Fat 1g; Fibre 2g; Sugar 7g; Salt 1.41g