Prawn & noodle salad with crispy shallots

Method6 steps · about 25 min

1. 1

   Step 1: Peel and thinly slice all five shallots. Heat a five-centimetre-deep frying-oil reservoir in a deep wok, leaving plenty of room for bubbling. Test with one actual shallot slice: it should sizzle immediately. Keep all the actual thin shallot slices ready for dusting.

   Uses 5 shallots, thinly sliced in step1 · Vegetable oil for a5 cm deep frying reservoir in wok

2. 2

   Step 2: Toss the actual shallot slices with just enough flour to dust them and shake off excess. Fry in uncrowded batches in the actual hot oil for about one minute until golden and crisp; watch closely because they brown quickly.

   Fry each shallot batch until golden · 1 minUses All actual shallot slices and hot oil · Flour for dusting the shallot slices, as needed

3. 3

   Step 3: Lift the actual fried shallots out of the oil and drain on kitchen paper. Sprinkle with the shallot salt and hold the actual crisp drained shallots for the final salad topping.

   Uses Only actual cooked shallots; leave frying-oil reservoir separate · A sprinkling of salt for fried shallots

4. 4

   Step 4: Juice all three dressing limes, peel and crush the garlic clove (1), then mix the lime juice with all the brown sugar (1 tbsp), fish sauce (2 tsp) and crushed garlic in a separate small bowl. Hold this actual dressing. Put all the thin rice noodles (200 g) in a large mixing bowl and cover with freshly boiling noodle water.

   Uses Juice of3 limes for dressing · 1 tbsp soft brown sugar for dressing · 2 tsp fish sauce for dressing · 1 garlic clove for dressing, crushed in step4 · 200 g thin dry rice noodles · Freshly boiling water to cover thin rice noodles

5. 5

   Step 5: Leave the actual thin rice noodles in the hot water for about two minutes, or until just cooked; follow their pack guidance if they need longer. Rinse under cold water, then drain very thoroughly, shaking the sieve repeatedly to remove excess water. Return only the actual cooled drained noodles to a clean large bowl.

   Initial thin-rice-noodle hot soak guide · 2 minUses Only the actual noodle bowl; hold dressing separately · Cold water for rinsing soaked noodles

6. 6

   Step 6: Peel, halve and thinly slice the small red onion (1 small); wash and slice the small red chilli (1 small). Wash the small cucumber (1 small) and shave it into ribbons with a peeler. Wash and dry both large handfuls fresh coriander and mint, and roughly chop the roasted peanuts. Add all the already cooked peeled prawns, prepared onion, chilli, cucumber and herbs to the actual cooled drained noodle bowl. Pour over all the actual held dressing and toss. Scatter all the actual crisp fried shallots and chopped peanuts over it and serve immediately as four portions. Keep leftovers refrigerated.

   Uses All actual cooked noodles · 200 g large already cooked, peeled prawns · 1 small red onion, halved and sliced in step6 · 1 small red chilli, sliced in step6 · 1 small cucumber, shaved into ribbons in step6 · 1 large handful fresh coriander leaves · 1 large handful fresh mint leaves · Only all actual prepared dressing