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Prawn and crispy rice noodle salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Delicious Asian salad with rice noodles, coriander, cucumber, tomato, and cooked prawns.
Ingredients:
  • 60ml (1/4 cup) fresh lime juice
  • 36.40 gm peanut oil
  • 28.60 gm honey
  • 6.10 gm fish sauce
  • 1 long fresh red chilli, thinly sliced
  • Vegetable oil, to deep-fry
  • 100g rice vermicelli noodles
  • 1 cucumber, halved, sliced
  • 200g mixed grape tomatoes, halved
  • 4 green shallots, thinly sliced diagonally
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch fresh mint, leaves picked
  • 24 large (about 800g) cooked prawns, peeled, deveined, tails intact
  • 40.00 ml unsalted roasted peanuts, chopped
Instructions:
  • In a screw-top jar, mix lime juice, peanut oil, honey, fish sauce, and chili. Shake well to blend flavors. Let it sit for later use.
  • Heat vegetable oil in a large saucepan until it reaches one-third up the side. Prepare a large baking tray lined with paper towel. Divide the noodles into 4 portions. Fry each portion in the hot oil until they puff up, then transfer to the tray using tongs. Continue with the remaining portions. Let them cool before serving.
  • Gently crumble the noodles into a generous bowl. Combine with cucumber, tomato, shallot, coriander, and mint. Drizzle with most of the dressing and mix well. Serve on plates, top with prawns, remaining dressing, and sprinkle with peanuts. Serve promptly.

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