4 Serves
30 Mins
Heat 5cm of vegetable oil in a wok over medium-high heat until a test piece of shallot sizzles immediately upon contact.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
VietnameseVitamin K
302 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
325 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
177 mg / 420 mgPhosphorus
470 mg / 1,250 mgPotassium
1500 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
1 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Toss the sliced shallots with plain flour, shake off any excess, and fry in the hot oil until golden brown, which should take about 1 minute.
Remove the crispy shallots using a slotted spoon, drain on paper towels, sprinkle with salt, and set aside.
In a small bowl, whisk together the fresh lime juice, sugar, fish sauce, and minced garlic to create the dressing.
Place the noodles in a large mixing bowl and pour boiling water over them; let sit for 2 minutes or until tender, then drain thoroughly using a sieve.
Return the drained noodles to the bowl and toss with the prawns, onion, chilli, cucumber, and fresh herbs.
Pour the prepared dressing over the salad, mix well, and garnish with the crispy shallots and crushed peanuts before serving.
31
g43
g6
g
Russian