Thai Noodle Salad with Crispy Shallots, Asian Herbs and Pan Fried Butterfly Prawns

Ingredients

• 350g cooked fine rice noodles
• 8 shallots, peeled and finely sliced
• 2 shallots, peeled and finely sliced into rings
• 50g beansprouts, rinsed and drained well
• 12 large tiger prawns, cooked and peeled
• 1/2 red pepper thinly sliced
• 3 tbsp fresh coriander
• 2 tbsp chopped mint
• 2 cm ginger, peeled and chopped
• Grated rind of 1 lime
• 1/2 large red chilli, very thinly sliced
• Oil for frying
• 3 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• 2 tbsp sunflower oil
• Juice of 2 limes