Shrimp Salad with Noodles and Crispy Shallots
A light Vietnamese salad featuring tender shrimp, rice noodles, and fresh herbs, garnished with golden crispy shallots and peanuts. Perfect for a summer lunch.
Ingredients
- 200 g Rice noodles
- 200 g Shrimp
- 1 pcs Red onion
- 1 pcs Red chili pepper
- 1 pcs Cucumber
- bunch Cilantro
- bunch Mint
- 2 tbsp Roasted peanuts
- 1 pcs Lime
- 1 tbsp Brown sugar
- 2 tsp Fish sauce
- 1 clove Garlic
- 5 pcs Shallot
- to taste Vegetable oil
- to taste Wheat flour
Instructions
- Prepare the dressing: squeeze the lime juice and mix it with brown sugar, fish sauce, and minced garlic. Set aside.
- Heat the oil in a wok or large skillet to 180°C (the oil should smoke heavily). Slice the shallots thinly, coat them in flour, shaking off any excess. Fry the shallots in batches in the hot oil until they turn golden — this will take about 1 minute. Transfer to paper towels, season with salt, and let cool.
- Pour boiling water over the rice noodles in a large bowl and leave for 2 minutes until cooked through. Drain the water and rinse the noodles several times with cold water, shaking the colander well to remove excess moisture.
- Slice the red onion and cucumber, finely mince the chili pepper. Add the shrimp, onion, pepper, cucumber, and fresh herbs (cilantro and mint) to the bowl with the noodles. Pour the dressing over the salad and gently toss. When serving, sprinkle with crispy shallots and peanuts.