Crispy Noodle And Prawn Salad Food

VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD

Steps:

• Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
• Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
• Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
• Remove the prawns from the skillet onto a plate.
• Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
• Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
• Serve immediately.

VIETNAMESE PRAWN & NOODLE SALAD WITH CRISPY SHALLOTS

Steps:

• 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.
• 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.

CRISPY NOODLE AND PRAWN SALAD

Steps:

• Cook prawns in simmering salted water for 1-2 minutes.
• Remove with slotted spoon and set aside to cool.
• Place noodles, spinach leaves, prawns and sprouts in serving bowl.
• Make dressing by combining ingredients.
• Pour over salad, toss and serve immediately.

PRAWN SWEET CHILLI NOODLE SALAD

Steps:

• Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
• Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.
• Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.

CHEAT'S CHILLI PRAWN NOODLES

Steps:

• Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.
• Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.
• When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only - just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.

SPICY PRAWN NOODLE SALAD

Steps:

• Cook the noodles following pack instructions. Drain, rinse with cold water and set aside.
• Heat the oil in a frying pan over a medium heat and cook the spring onions and lemongrass for 2 mins or until softened. Add the prawns and cook for 3 mins or until they have turned pink. Tip everything into a large bowl and allow to cool while you make the dressing.
• Put all the dressing ingredients in a mini chopper and blitz until very finely chopped. Taste and add a little more sugar (to sweeten) and fish sauce (to make saltier), if you like. Tip the noodles into the bowl with the prawns, then add the rest of the ingredients and dressing, and toss really well before serving.