Vietnamese prawn & noodle salad with crispy shallots

Making the fried shallots for this superhealthy salad is optional, but well worth it – they’re incredibly delicious

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 331
  • fat 7g
  • saturates 1g
  • carbs 53g
  • sugars 7g
  • fibre 2g
  • protein 18g
  • salt 1.41g


  • 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


  1. 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.

  2. To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.

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