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Prawn & noodle salad with crispy shallots

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Step 1 of 2

For 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 slices 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.

You will need

  • 200 g Rice Noodles
  • 200 g Prawns
  • 1 sliced Red Onions
  • 1 sliced Red Chilli
  • 1 sliced Cucumber
  • Handful Coriander
  • Handful Mint
  • 2 tablespoons Roasted Peanut