A refreshing salad packed full of south-east Asian flavour.
vegetable oil, for frying
6 shallots, finely sliced
pinch sea salt
150g/5½oz fine rice noodles, cooked according to packet instructions, drained
2 limes, juice only
1 tbsp fish sauce
200g/7oz king prawns, cooked, peeled
100g/3½oz brown shrimp, cooked
1 red pepper, finely sliced
handful fresh mint and coriander leaves
For the paste, blend all of the ingredients in a food processor until smooth.
Meanwhile for the salad, heat two teaspoons oil in a frying pan and toast the peanuts until golden brown.
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.
Mix the noodles, lime juice and fish sauce together in a bowl. Add the paste, prawns, shrimp and pepper and mix until well combined.
Scatter the fresh herbs roasted peanuts and crispy fried shallots over the top of the noodles.
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