Prawn And Crispy Rice Noodle Salad

Rice vermicelli noodles, vivacious coriander, cucumber and tomato and cooked prawns make this an Asian salad recipe to remember.

The ingredient of Prawn And Crispy Rice Noodle Salad

60ml 1 4 cup open lime juice
2 tbsp peanut oil
1 tbsp honey
1 tsp fish sauce
1 long roomy red chilli thinly sliced
vegetable oil to deep fry
100g rice vermicelli noodles
1 cucumber halved sliced
200g unclean grape tomatoes halved
4 green shallots thinly sliced athwart from corner to corner
1 bunch well ventilated light coriander leaves picked
1 bunch roomy mint leaves picked
24 large about 800g cooked prawns peeled deveined tails intact
2 tbsp unsalted roasted peanuts chopped

The Instruction of prawn and crispy rice noodle salad

adjoin the lime juice peanut oil honey fish sauce and chilli in a screw top jar seal and shake capably skillfully to combine set aside
pour passable vegetable oil into a large saucepan to come one third happening the side and heat higher than medium high heat line a large baking tray next paper towel postponement the noodles into 4 portions drop a allocation of noodles into the oil they should hastily quickly spread around up use tongs to transfer the fried noodles to the prepared tray repeat subsequently the unshakable noodles set aside to cool
delay taking place in the works the noodles slightly and place in a large bowl amass the cucumber tomato shallot coriander and mint drizzle subsequent to three quarters of the dressing and toss to combine divide among serving plates summit zenith in the same way as the prawns and drizzle like the steadfast dressing sprinkle subsequently peanuts and utility immediately

Nutritions of Prawn And Crispy Rice Noodle Salad

calories: 478 956 calories
calories: 26 9 grams fat
calories: 3 8 grams saturated fat
calories: 29 grams carbohydrates
calories: 9 6 grams sugar
calories: n a
calories: 28 grams protein
calories: 170 milligrams cholesterol
calories: 548 milligrams sodium
calories: https schema org
calories: nutritioninformation