Shrimp & Noodle Salad with Crispy Shallots

Ingredients

• 7 ozrice noodles
• 7 ozcooked shrimp, peeled
• 1red onion, thinly sliced
• 1red chili, thinly sliced
• 1cucumber, sliced
• cilantro
• mint
• 2 tbsproasted peanuts
• 3lime, juice only, for the dressing
• 1 tbspbrown sugar, for the dressing
• 2 tspfish sauce, for the dressing
• 1 clovegarlic, crushed, for the dressing
• 5shallots, thinly sliced, for the crispy topping
• vegetable oil, for frying, about 2 inches (5 cm) deep in a wok
• 2 tbspall-purpose flour, a sprinkling, for coating the shallots
• salt, a pinch, for the shallots

Method

1. 1

   Heat the oil in a wok over medium-high heat (a piece of shallot should sizzle immediately on contact). Toss the shallot slices in flour and shake off excess. Fry for about 1 minute until golden. Drain on paper towels, sprinkle with salt and set aside.

2. 2

   Mix together the lime juice, sugar, fish sauce and garlic to make the dressing.

3. 3

   Pour boiling water over the rice noodles in a large bowl and leave for 2 minutes until just cooked. Rinse under cold water, drain very well and return to the bowl.

4. 4

   Add the shrimp, red onion, chili, cucumber, cilantro and mint to the noodles. Pour over the dressing and toss everything together.

5. 5

   Sprinkle with the crispy shallots and roasted peanuts and serve immediately.

Nutrition per serving