Ingredients

• 3 tiger prawns
• peeled
• 3 tbsp olive oil
• 2 tbsp chopped fresh flatleaf parsley
• 2 slices farmhouse loaf
• salt and freshly ground black pepper
• 2 tbsp sesame seeds
• 1 tbsp olive oil
• ½ lemon
• juice only
• ¼ cucumber
• cut into thin strips
• salt and freshly ground black pepper
• 1 tbsp chopped fresh mint
• 500ml/18fl oz vegetable oil
• for deep-frying
• 50g/1¾oz rice noodles
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the prawn toast
• place the prawns
• two teaspoons of the olive oil and the parsley into a food processor. Season well with salt and freshly ground black pepper and blend to a paste.
• Spread the paste over the bread slices
• cut the slices into triangles and sprinkle with sesame seeds.
• Heat the remaining one tablespoon of olive oil in a frying pan. Add the bread slices
• sesame-side down
• and fry for two minutes
• or until golden.
• To make the noodle salad
• place the olive oil and lemon juice into a bowl and mix together. Add the cucumber
• toss to coat and season
• to taste
• with salt and freshly ground black pepper. Sprinkle over the chopped mint.
• To make the noodle garnish
• heat the vegetable oil in a deep heavy bottomed saucepan
• until a breadcrumb sizzles and turns brown when added. (CAUTION: hot oil can be dangerous - do not leave unattended!)
• Carefully add the noodles to the hot oil. They will immediately puff up on contact with the hot oil. After only a few seconds of cooking
• carefully remove the noodles with a slotted spoon and drain on kitchen towels.
• To serve
• place the prawn toasts onto a large warm plate. Serve the salad alongside and garnish with the crispy noodles.