Piquant Prawn Salad from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 30 ml/2 tbsp rice vinegar
• 45 ml/3 tbsp groundnut (peanut) oil
• 5 ml/1 tsp sesame oil
• 15 ml/1 tbsp Thai fish sauce
• 5 ml/1 tsp soy sauce
• 1 lemon grass stalk, thinly shredded
• 15 ml/1 tbsp chopped fresh chives
• 4 spring onions (scallions), very thinly sliced
• 15 ml/1 tbsp sesame seeds, toasted
• 450 g/1 lb raw peeled tiger prawns (jumbo shrimp)
• 1 fresh red or green chilli, seeded and finely chopped
• 2 1/2 cm/1 in piece fresh root ginger, peeled and finely chopped
• 15 ml/1 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 150 g/5 oz mangetouts (snow peas)
• 200 g/7 oz rice vermicelli
• 8 baby corn cobs, halved