Vietnamese Prawn & Noodle Salad with Crispy Shallots Recipe
Introduction
This Vietnamese prawn and noodle salad is a refreshing and vibrant dish, perfect for warm days or light meals. The combination of tender prawns, fresh herbs, and zesty lime dressing is elevated by crispy shallots for a delightful crunch.
Ingredients
- 200g thin rice noodles
- 200g large cooked, peeled prawns
- 1 small red onion, halved and sliced
- 1 small red chilli, sliced
- 1 small cucumber, shaved into ribbons (use a peeler)
- 1 large handful each coriander and mint
- 2 tbsp roasted peanuts, roughly chopped
- Juice of 3 limes
- 1 tbsp soft brown sugar
- 2 tsp fish sauce
- 1 garlic clove, crushed
- 5 shallots, thinly sliced
- Vegetable oil, for frying
- Flour, for dusting
Instructions
- Step 1: Prepare the crispy shallots by heating 5cm of vegetable oil in a wok until hot. Toss the sliced shallots with flour, shaking off any excess. Fry them in the hot oil for about 1 minute, or until golden and crisp. Remove with a slotted spoon, drain on kitchen paper, sprinkle with salt, and set aside.
- Step 2: Make the dressing by mixing the lime juice, soft brown sugar, fish sauce, and crushed garlic in a bowl. Set this aside to allow the flavors to combine.
- Step 3: Place the rice noodles in a large mixing bowl and pour boiling water over them. Leave for 2 minutes or until just cooked, then rinse under cold water to stop cooking. Drain well, shaking the sieve several times to remove excess water, then return the noodles to the bowl.
- Step 4: Add the prawns, sliced red onion, chilli, cucumber ribbons, and fresh herbs (coriander and mint) to the noodles. Pour over the dressing and toss gently to combine all the ingredients evenly.
- Step 5: Sprinkle the salad with the crispy shallots and chopped roasted peanuts just before serving for added texture and flavor.
Tips & Variations
- For extra flavor, add a splash of toasted sesame oil to the dressing.
- Use cooked chicken or tofu instead of prawns for a different protein option.
- If you prefer less heat, remove the seeds from the chili before slicing.
- Serve the salad chilled or at room temperature for best taste.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the crispy shallots aside and add them just before serving to maintain their crunch. Leftover salad can be gently reheated or enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried prawns instead of cooked ones?
It’s best to use cooked, peeled prawns for this recipe to ensure the right texture and flavor. Dried prawns would need rehydrating and might overpower the salad.
How do I make the noodles if I don’t have boiling water?
You can cook the rice noodles according to package instructions on the stove, then rinse under cold water to cool and drain well before adding to the salad.
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Vietnamese Prawn & Noodle Salad with Crispy Shallots Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A refreshing Vietnamese prawn and noodle salad featuring thin rice noodles, succulent cooked prawns, fresh herbs, and crisp vegetables, topped with homemade crispy shallots and a tangy lime and fish sauce dressing. This light yet flavorful dish balances sweet, sour, and savory notes, perfect for a quick and vibrant meal.
Ingredients
Salad
- 200g thin rice noodles
- 200g large cooked, peeled prawns
- 1 small red onion, halved and sliced
- 1 small red chilli, sliced
- 1 small cucumber, shaved into ribbons (use a peeler)
- 1 large handful coriander
- 1 large handful mint
- 2 tbsp roasted peanuts, roughly chopped
Dressing
- Juice of 3 limes
- 1 tbsp soft brown sugar
- 2 tsp fish sauce
- 1 garlic clove, crushed
Crispy Shallots
- 5 shallots, thinly sliced
- Vegetable oil, for frying (approx. 5cm depth in wok)
- Flour, for dusting
- Salt, for sprinkling
Instructions
- Prepare the crispy shallots: Heat about 5cm of vegetable oil in a wok over medium-high heat. When the oil is hot enough (test by dropping one shallot piece—it should sizzle immediately), toss the thinly sliced shallots lightly with flour and shake off any excess. Carefully fry the shallots in batches until golden brown, about 1 minute. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and set aside.
- Make the dressing: In a small bowl, combine the lime juice, soft brown sugar, fish sauce, and crushed garlic. Stir well until the sugar dissolves and set aside to allow the flavors to meld.
- Cook and prepare noodles: Place the thin rice noodles in a large mixing bowl. Pour boiling water over them and let soak for 2 minutes, or until just cooked. Drain and rinse under cold water to stop the cooking. Shake well in a sieve to remove excess water, then transfer the noodles back into the large bowl.
- Assemble the salad: To the noodles, add the cooked prawns, sliced red onion, sliced red chilli, cucumber ribbons, coriander, and mint. Pour the prepared dressing over everything and toss thoroughly to combine and coat the ingredients with the dressing.
- Serve: Sprinkle the salad generously with the crispy shallots and chopped roasted peanuts for crunch and extra flavor. Serve immediately for the best texture and freshness.
Notes
- For extra heat, add more fresh chilli or a dash of chili flakes to the dressing.
- You can substitute fish sauce with soy sauce for a vegetarian version but it will change the flavor profile.
- Ensure the oil is hot enough before frying the shallots to achieve a crisp texture without soaking up too much oil.
- Shaved cucumber ribbons add a refreshing crunch; a vegetable peeler works best to create thin slices.
- This salad is best enjoyed fresh as the noodles can absorb too much dressing and become soggy if stored too long.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
Keywords: Vietnamese prawn salad, rice noodle salad, crispy shallots, fresh herbs, lime dressing, Vietnamese cuisine
