Put water on to boil. Top and tail the snow peas. Put into a saucepan, cover with boiling water, bring back to the boil, then reduce the heat and simmer for 3 minutes. Seed the capsicum and slice thinly.
Take the snow peas off the heat. Add the capsicum and noodles; leave to stand for 2 minutes, transfer to a colander, rinse and drain.
To make the dressing, peel away the outer layers of the lemon grass and slice the stems into chunks. Seed and slice the chillies. Peel and slice the ginger. Chop the coriander. Put them all into a food processor or blender.
Squeeze the limes and add their juice with the sunflower and sesame oils and the soy sauce. Blend just long enough to make a thick, chunky dressing. Alternatively, chop or grind the dressing ingredients with a pestle and mortar.
Trim the spring onions. Cut diagonally into 1-cm pieces and put into a serving bowl. Add the prawns and the noodle mixture, pour in the dressing and toss well.
Serve the salad accompanied by a bowl of prawn crackers.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E.
The thread-like noodles used for this dish are sold in Asian shops and larger supermarkets, and are sometimes called rice sticks. The salad can be made in advance and stored for an hour or two in the refrigerator.