- 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
- 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.