Prawn & noodle salad with crispy shallots

• Rice Noodles7 oz
• Prawns7 oz
• Red Onions1 sliced
• Red Chilli1 sliced
• Cucumber1 sliced
• CorianderHandful
• MintHandful
• Roasted Peanut2 tablespoons
• LimeJuice of 3
• Brown Sugar1 tablespoon
• Fish Sauce2 tsp
• Garlic1 clove peeled crushed
• Shallots5 Slices
• Vegetable OilFor frying
• FlourSprinkling

Instructions

1. 1

   For the crispy shallots, heat 5cm of oil until hot in a wok.

2. 2

   You will know the oil is hot enough when one piece of shallot sizzles as soon as it’s dropped in.

3. 3

   Toss the shallot slices with flour, shake off excess and fry in the oil until golden.

4. 4

   They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.

5. 5

   To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside.

6. 6

   In a large mixing bowl, pour boiling water over the noodles.

7. 7

   Leave them for 2 mins or until they are just cooked, then rinse under cold water.

8. 8

   Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl.

9. 9

   Add prawns, onion, chilli, cucumber and herbs.

10. 10

    Pour the dressing over, mix, then sprinkle with the shallots and peanuts.