Vietnamese Prawn & Noodle Salad with Crispy Shallots

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 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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Cucumber	1/2 cup sliced (52g)	16
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Clove	1 tsp ground (2g)	7
Garlic	1 clove (3g)	4
Coriander	not in our table	0
Peppermint	not in our table	0
Roasted Peanut	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.