Hot and sour prawn noodle salad recipe
 Tiger prawns always feel like a special treat. Combining them with this hot and sour noodle salad and a passion fruit dipping sauce makes it even nicer. 16 large raw tiger prawns4 limes, zest and juice only 16 large raw tiger prawns 4 limes, zest and juice only 2 red chillies, diced1 thumb-size piece ginger, grated3 tbsp vegetable oil 2 red chillies, diced 1 thumb-size piece ginger, grated 3 tbsp vegetable oil 1 head pak choi, shreddedsmall bunch of coriander1 tsp sesame oil50g/1¾oz peanuts, chopped100g/3½oz egg noodles, cooked, cooled and oiledsalt and freshly ground black pepper3 chillies, cut into strips 1 head pak choi, shredded small bunch of coriander 1 tsp sesame oil 50g/1¾oz peanuts, chopped 100g/3½oz egg noodles, cooked, cooled and oiled salt and freshly ground black pepper 3 chillies, cut into strips 2 tbsp sweet chilli sauce2 passion fruit, juice only 2 tbsp sweet chilli sauce 2 passion fruit, juice only Method Split the prawns down the middle and put them, split side up, in a bowl. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes.Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle. Split the prawns down the middle and put them, split side up, in a bowl. Split the prawns down the middle and put them, split side up, in a bowl. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle.