Instructions: Cook the noodles according to packet instructions, until firm but tender.

Meanwhile, mix the dressing ingredients adding salt and pepper to taste. Drain the noodles and toss with the dressing while still warm.

Mix the coconut milk with the chilli, ginger, half the coriander and basil and allow to marinate for 10 minutes.

Brush the prawns with the peanut oil and chargill or grill until coloured orange and just cooked through. As soon as they are grilled, remove from the grill and plunge into the coconut mixture.

When all the prawns are cooked, remove them from the marinade. Arrange the noodles on individual serving platters, top with the prawns and spoon a small amount of dressing over.

Sprinkle with remaining coriander and serve.

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