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.

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
to combine.

8

Serve noodle salad topped with coriander leaves and sesame
prawn ‘toasts’.