Prawn & noodle salad with crispy shallots (Vietnamese Seafood)

step 1
For the crispy shallots, heat 5cm of oil until hot in a wok. You'll know the oil is hot enough when a piece of shallot sizzles as soon as you drop it. Toss the shallot slices with flour, shake off the excess, and fry in the oil until golden brown. They fry quickly, about 1 min. Drain on kitchen paper, sprinkle with salt and set aside.

step 2
To make the dressing, mix the lime juice, sugar, fish sauce and garlic and set aside. In a large bowl, pour boiling water over the noodles. Leave them for 2 minutes or until just cooked, then rinse them with cold water. Drain well, shake the strainer several times to remove excess water, and return to the bowl. Add the prawns, onion, chilli, cucumber and herbs. Pour the dressing, toss, then sprinkle with the shallots and peanuts.

foods：
200 g rice noodles
200g Prawns
1 red onion sliced
1 red chili sliced
1 cucumber sliced
A handful of cilantro
a handful of mint
2 tablespoons roasted peanuts
Juice of 3 limes
1 tablespoon brown sugar
2 teaspoons fish sauce
1 clove of peeled garlic, crushed
5 slices of shallots
For frying Vegetable Oil
Sprinkle flour