This noodle salad is inspired by classic sesame prawn toasts. The prawn noodle salad is served with wonton wrappers which have been topped with a minced prawn mixture and then baked. It’s fun and flavour-packed.
1.Preheat oven to 180°C/160°C fan. Line a large oven tray with
2.Remove tails from half the prawns; reserve prawns with tails intact. Process peeled prawns, garlic and soy sauce in a small food processor until a smooth paste forms.
3.Place wonton wrappers on a clean work surface. Spread 2 teaspoons of prawn mixture on each wrapper, spreading towards edges. Spray lightly with oil; sprinkle evenly with sesame seeds. Transfer wrappers to lined tray; bake for 15 minutes or until crisp on the base and browned.
4.Meanwhile, for the dressing, combine sesame oil, fish sauce, lime juice, coriander roots and stalks, palm sugar and ginger in a small bowl.
5.Place noodles in a large bowl, cover with boiling water; stand for 2 minutes to soften. Drain well; return to bowl.
6.Spray a large heavy-based frying pan with oil; cook reserved prawns over high heat, turning, for 3 minutes or until just cooked through. Transfer to a bowl. Add snow peas and baby corn to pan; cook, stirring, for 2 minutes or until just tender. Stir in lime rind; season with pepper.
7.Add dressing, prawns and vegetable mixture to noodles; mix well
8.Serve noodle salad topped with coriander leaves and sesame