Prep time: 15 mins
Cooking time: 10 mins
Ingredients
-
- for frying
sunflower oil
- 8
shallots, peeled and sliced
- 350g cooked
fine rice noodles
- 2
shallots, peeled and finely sliced into rings
- 1/2
red pepper, deseeded and sliced
- 50g rinsed and drained
Blue Dragon Bean Sprouts
- 2 tbsp
mint leaves, roughly chopped
- 3 tbsp
coriander leaves
- 2 Cm
ginger, peeled and finely chopped
- 1/2 large
red chilli, finely sliced
- 1
lime (rind grated)
- 3 tbsp
Blue Dragon Sweet Chilli Dipping Sauce
- 1 tbsp
Blue Dragon Fish Sauce
- 2 tbsp
sunflower oil
- 2
limes, juiced
- 12 large
tiger prawns, deveined, cooked, peeled
Serves: 4
Try this recipe with
Light Soy Sauce
Thai noodle salad with crispy shallots
An aromatic and filling salad. With crispy shallots, soft prawns and crunchy beansprouts, this is a great combination of textures and flavours.
Recipe from www.UKshallot.com
Preparation:
- Heat enough sunflower oil to half fill a medium saucepan and fry the 8 finely sliced shallots in batches until golden brown and crisp.
- Drain well on kitchen towel and set to one side.
- Meanwhile, toss together the cooked rice noodles, the shallot rings, red pepper, beansprouts, mint, coriander, ginger, red chilli and the grated lime rind.
- For the dressing, mix together the sweet chilli sauce, fish sauce, sunflower oil and lime juice.
- Split the cooked tiger prawns in half just up to the tail and fan out like a butterfly.
- Heat a frying pan with 1 tbsp of sunflower oil and toss in the prawns. Fry for 1 – 2 minutes, tossing the pan at regular intervals. Drain.
- To serve, place a portion of the rice noodle salad on a plate or in a rice bowl, garnish with three prawns per portion and spoon over the dressing. Top with a pile of the crispy shallots.
Useful tip:
If you have no lime, a lemon will achieve a similar zesty flavour... more
This dish can also be served with a dash of soy sauce.
Visit www.UKshallot.com for more information about shallots.