Sesame prawn ‘toast’ noodle salad
PREP + COOK TIME 50 MINUTES SERVES 4
800g uncooked prawns, peeled, deveined, tails intact½ clove garlic1 tablespoon light soy sauce12 wonton wrappersolive oil spray2 tablespoons black sesame seeds¼ cup (60ml) sesame oil2 tablespoons fish sauce2 limes (130g), rind finely grated, juiced½ bunch fresh coriander, roots and stalks finelychopped, leaves reserved¼ cup (70g) finely grated palm sugar2 tablespoons finely chopped ginger200g dried rice stick noodles250g snow peas, trimmed, halved lengthways230g baby corn, halved lengthwayslime wedges, to serve
1 Preheat oven to 180°C/160°C fan. Line a large oven tray with baking paper.
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.
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
