Adam Liaw’s Thai prawn and glass noodle salad recipe

Ingredients

• 2 tbsp dried shrimp
• 1 coriander root (stems and leaves)
• 2 garlic cloves
• 1 red bird’s eye chilli
• 1 tbsp palm sugar, roughly chopped, or 2 tsp white sugar
• 2 tbsp fish sauce
• juice of 1 lemon or 2 limes
• 100g raw prawn meat, butterflied
• 40g dried mung bean vermicelli noodles (bean thread or glass noodles)
• ½ small brown onion, finely sliced
• 1 stalk celery, peeled and finely sliced
• 1 cup cherry tomatoes, halved
• ¼ cup roasted peanuts, crushed