Vietnamese Prawn Noodle Salad With Crispy Shallots Recipes

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VIETNAMESE GARLIC SHRIMP (PRAWN) NOODLE SALAD



Vietnamese Garlic Shrimp (Prawn) Noodle Salad image

This is a great, fresh salad with a fantastic Vietnamese dressing based on a recipe by Bill Granger, a famous Australia chef. I really like this dressing because it's got plenty of flavour but the fish sauce is mild in it. I love Nuoc Cham, which is the classic Vietnamese dipping sauce that doubles as dressings. But some people find that the fish sauce flavour is too strong. Plus, it's an art form to get the flavour balance right!

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 20m

Number Of Ingredients 17

12 - 15 medium shrimp ((prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells))
1 tbsp olive oil
2 garlic cloves (, minced)
Pinch of salt and pepper
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp rice vinegar
1 tbsp caster sugar
1 large garlic clove (, very finely chopped)
1 tsp very finely chopped red chili (, adjust to taste (I use birds eye which is spicy))
2.5 oz / 75g dried rice vermicelli noodles ((Note 1))
3 cups iceberg lettuce (, shredded)
1 cup carrot (, cut into fine matchsticks)
1 1/2 cups cucumber (, cut into matchsticks)
1 1/2 cups beansprouts
1/4 cup coriander leaves (, lightly packed)
1/4 cup mint leaves ((ordinary or Vietnamese), lightly packed)

Steps:

  • Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
  • Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
  • Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
  • Remove the prawns from the skillet onto a plate.
  • Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
  • Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
  • Serve immediately.

Nutrition Facts : ServingSize 334 g, Calories 273 kcal, Carbohydrate 36.9 g, Protein 16.8 g, Fat 6.1 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 2160 mg, Fiber 2.6 g, Sugar 9.9 g

VIETNAMESE PRAWN & NOODLE SALAD WITH CRISPY SHALLOTS



Vietnamese prawn & noodle salad with crispy shallots image

Making the fried shallots for this superhealthy salad is optional, but well worth it - they're incredibly delicious

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 14

200g thin rice noodle
200g large cooked, peeled prawn
1 small red onion , halved and sliced
1 small red chilli , sliced
1 small cucumber , shaved into ribbons (use a peeler)
1 large handful each coriander and mint
2 tbsp roasted peanut , roughly chopped
juice 3 limes
1 tbsp soft brown sugar
2 tsp fish sauce
1 garlic clove , crushed
5 shallots , thinly sliced
vegetable oil , for frying
flour , for dusting

Steps:

  • For the crispy shallots, heat 5cm of oil until hot in a wok. You will know the oil is hot enough when one piece of shallot sizzles as soon as it's dropped in. Toss the shallot slices with flour, shake off excess and fry in the oil until golden. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.
  • To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large mixing bowl, pour boiling water over the noodles. Leave them for 2 mins or until they are just cooked, then rinse under cold water. Drain well, shaking the sieve numerous times to get out the excess water, then place back in the bowl. Add prawns, onion, chilli, cucumber and herbs. Pour the dressing over, mix, then sprinkle with the shallots and peanuts.

Nutrition Facts : Calories 331 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.41 milligram of sodium

VIETNAMESE PRAWN SALAD



Vietnamese prawn salad image

Inspired by the Vietnamese dish, Bun xao, this fresh-tasting salad has very little fat but is so satisfying

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

1 small garlic clove , finely chopped
1 small red chilli , deseeded and finely chopped
1 tbsp golden caster sugar
juice 2 limes
250g thin rice noodles
150g pack cooked tiger prawns , halved along their spine
½ cucumber , peeled, deseeded and cut into matchsticks
1 carrot , cut into matchsticks or grated
6 spring onions , shredded
handful coriander and/or mint leaves
1 tbsp roasted peanuts , chopped

Steps:

  • To make the dressing, mash the garlic, chilli and sugar using a pestle and mortar. Add the lime juice and 3 tbsp water and stir together. Set aside.
  • Get the kettle on, put the noodles into a bowl, then cover with boiling water. Leave to stand for 10 mins until tender, then drain and divide between 2 bowls. 3 Mix the prawns and veg together and divide between the bowls, too. Finish by topping each salad with the herbs and peanuts, then pour over the dressing to serve.

Nutrition Facts : Calories 579 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.66 milligram of sodium

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD



Vietnamese Shrimp and Glass Noodle Salad image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Steps:

  • To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
  • To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
  • In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
  • Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

VIETNAMESE RICE-NOODLE SALAD



Vietnamese Rice-Noodle Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Number Of Ingredients 13

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted nuts

Steps:

  • Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP



Rice-Stick Noodle Salad with Vietnamese Shrimp image

Categories     Pasta     Low Fat     Mint     Peanut     Shrimp     Cucumber     Summer     Chill     Healthy     Cilantro     Gourmet

Yield Makes 4 Servings

Number Of Ingredients 15

For dressing
1/3 cup Asian fish sauce
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 1/2 tablespoons fresh lime juice
3 large garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1 pound large shrimp (16 to 20)
1/2 lemon
1 English cucumber
4 scallions
1/2 pound rice-stick noodles
1 cup fresh mint sprigs
1/2 cup fresh coriander sprigs
2 tablespoons chopped peanuts

Steps:

  • Make dressing:
  • In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
  • Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
  • Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
  • In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
  • Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP



Vietnamese Noodle Salad With Lemongrass Shrimp image

No fresh lemongrass? It can be purchased in a tube in the produce department called Gourmet Garden, but if pushed, you can substitute an equal amount of lemon zest. Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper. A recipe from Mai Pham.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces dried rice vermicelli
2 tablespoons vegetable oil
2 shallots, thinly sliced
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
1 tablespoon minced fresh lemongrass
2 cups sliced white mushrooms
2 teaspoons fish sauce
1 teaspoon sugar
kosher salt or sea salt
2 cups washed and shredded romaine lettuce, red or 2 cups green leaf lettuce
2 cups fresh crisp bean sprouts
1 1/2 cups peeled peeled seeded and julienned cucumbers
1/3-1/2 cup mint leaf, rough chopped
1/3-1/2 cup basil or 1/3-1/2 cup Thai basil, rough chopped
2 tablespoons chopped roasted peanuts
12 sprigs fresh cilantro
vietnamese dipping sauce (Nuoc Cham)

Steps:

  • To cook the noodles:.
  • Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
  • To cook the shrimp:.
  • In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
  • To assemble the salads:.
  • Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

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