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Hot and sour prawn and peanut salad

A refreshing salad packed full of south-east Asian flavour.

Ingredients

For the paste
For the salad

Preparation method

  1. For the paste, blend all of the ingredients in a food processor until smooth.

  2. Meanwhile for the salad, heat two teaspoons oil in a frying pan and toast the peanuts until golden brown.

  3. Heat 2.5cm/1in oil to shallow fry in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Add the shallots and keep stirring for 5 minutes until golden brown. Once cooked, remove from the pan with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt.

  4. Mix the noodles, lime juice and fish sauce together in a bowl. Add the paste, prawns, shrimp and pepper and mix until well combined.

  5. Scatter the fresh herbs roasted peanuts and crispy fried shallots over the top of the noodles.

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