Thai Noodle Salad with Crispy Shallots,
Asian Herbs and Pan Fried Butterfly Prawns
recipe for Thai Noodle Salad with Crispy Shallots, Asian
Herbs and Pan Fried Butterfly Prawns has been reproduced
courtesy of www.ukshallot.com
If you want to get healthier and shed a few pounds
but dont want to deprive your taste buds, try
cooking with shallots. Shallots are low in fat and contain
just 40-50 calories per 80g, which counts as one portion
towards the recommended five portions of fruit and vegetables
Not only that, but shallots are a rich source of vitamins
A,B and E and have twice the levels of vitamin C in
onions. Whats more, shallots vitamin C content
is double when eaten raw, for example, in salads.
Shallots are also a great source of potassium which
is important for maintaining a stable blood pressure
and they are low in sodium. And if thats not enough
reasons for buying shallots, they contain Allicin which
is thought to help lower blood cholesterol levels, promote
good heart health and stimulate the bodys immune
UK Shallots are a fantastic addition to healthy dishes
adding a unique, piquant flavour and can liven up and
bring a certain pizazz to even the most
sensible healthy salads, sandwiches, soups and suppers!
For more ideas on how to cook with shallots visit www.ukshallot.com
for Thai Noodle Salad
350g cooked fine rice noodles
8 shallots, peeled and finely sliced
2 shallots, peeled and finely sliced into rings
50g beansprouts, rinsed and drained well
12 large tiger prawns, cooked and peeled
½ red pepper thinly sliced
3 tbsp fresh coriander
2 tbsp chopped mint
2 cm ginger, peeled and chopped
Grated rind of 1 lime
½ large red chilli, very thinly sliced
Oil for frying
3 tbsp sweet chilli sauce
1 tbsp fish sauce
2 tbsp sunflower oil
Juice of 2 limes
to make Thai Noodle Salad
enough sunflower oil to half fill a medium saucepan
and fry in small batches the 8 finely sliced shallots
until golden brown and crisp.
well on kitchen towel and set to one side.
toss together the cooked rice noodles, the shallot
rings, red pepper, beansprouts, mint, coriander, ginger,
red chilli and the grated lime rind.
together all the ingredients to make the dressing.
the cooked tiger prawns in half just up to the tail
and fan out like a butterfly.
Heat a frying pan with 1 tbsp of sunflower oil and
toss in the prawns.
for 1 2 minutes, tossing the pan at regular
serve, place a portion of the rice noodle salad on
a plate or in a rice bowl, garnish with three prawns
per portion and spoon over the dressing. Top with
a pile of the crispy shallots. This dish can also
be served with a dash of soy sauce.
with permission of UK