Prawn & noodle salad with crispy shallots

Step 1: Begin by preparing the crispy shallots, which add an irresistible crunch and depth to the salad. Heat about 5cm of vegetable oil in a wok over medium-high heat until it’s hot enough – you’ll know when a piece of shallot sizzles immediately upon contact. Toss the thinly sliced shallots lightly in flour, shaking off any excess to prevent clumping, then carefully fry them in batches. They cook very quickly, roughly one minute, turning a beautiful golden brown. Once crispy, use a slotted spoon to transfer them onto kitchen paper, sprinkle with a pinch of salt, and set aside to drain. Step 2: To prepare the dressing, whisk together the fresh lime juice, fragrant brown sugar, savory fish sauce, and crushed garlic in a small bowl. This vibrant dressing will infuse the salad with a perfect balance of sweet, sour, and salty notes. In a large mixing bowl, place the rice noodles and pour over boiling water, letting them steep for about 2 minutes or until just tender. Quickly rinse the noodles under cold water to halt the cooking process and drain thoroughly, shaking the sieve several times to remove excess water. Return the noodles to the bowl, then add the succulent prawns, crisp sliced red onion, fiery red chilli, refreshing cucumber, and aromatic coriander and mint leaves. Pour the dressing over the ingredients and toss gently to combine and coat everything evenly. Finally, sprinkle the salad with the golden crispy shallots and roasted peanuts to add contrasting textures and a nutty finish. Serve immediately to enjoy the vibrant flavors and crunchy elements at their peak. For an extra touch, feel free to garnish with additional herbs or a wedge of lime on the side.