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Thai Noodle Salad with Crispy Shallots, Asian Herbs and Pan Fried Butterfly Prawns

UK SHALLOTSThis recipe for Thai Noodle Salad with Crispy Shallots, Asian Herbs and Pan Fried Butterfly Prawns has been reproduced courtesy of

If you want to get healthier and shed a few pounds but don’t 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 per day.

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. What’s 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 that’s 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 body’s immune system!

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

Thai Noodle Salad with Crispy Shallots, Asian Herbs and Pan Fried Butterfly Prawns

Ingredients 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

How to make Thai Noodle Salad

  • Heat enough sunflower oil to half fill a medium saucepan and fry in small batches the 8 finely sliced shallots until golden brown and crisp.
  • Drain well on kitchen towel and set to one side.
  • Meanwhile, toss together the cooked rice noodles, the shallot rings, red pepper, beansprouts, mint, coriander, ginger, red chilli and the grated lime rind.
  • Mix together all the ingredients to make the dressing.
  • Split 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.
  • Fry for 1 – 2 minutes, tossing the pan at regular intervals.
  • Drain.
  • To 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.

Serves 4

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Published with permission of UK SHALLOTS