Chef Wan's prawn and rice noodle salad - 9Kitchen

Ingredients

• 125g dried rice vermicelli noodles
• 300g large cooked peeled prawns
• 150g shallots, thinly sliced
• Large handful of mixed fresh coriander leaves, mint leaves and chives, torn
• 40g crisp fried shallots
• 90g roasted peanuts, coarsely chopped
• 4 kaffir lime leaves, finely shredded
• Juice of 2 limes
• 3 tablespoons fish sauce
• 6 medium-hot red chillies, seeded and thinly sliced
• 2 red bird's eye chillies, sliced
• 15g garlic, roughly chopped
• 25g dried shrimp, soaked in hot water for 30 minutes then drained
• 3 vine-ripened tomatoes, sliced
• 4 tablespoons palm sugar