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1
Mix the salmon with the sesame oil then set aside. Blanch the beans in boiling salted water until just tender then refresh in iced water. Split lengthways. Cook the rice vermicelli noodles in boiling salted water until tender, then drain and refresh in iced water. Drain again
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2
Arrange the wombok, beans, noodles, cucumber, onion, sprouts and herbs in neat segments in serving bowls. Scatter with half the peanuts.
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3
Put the remaining peanuts, ginger, garlic, chilli, lime juice, palm sugar and soy sauce in a blender and puree until smooth.
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4
Fry the salmon pieces in a large non-stick frying pan for 5 minutes, until beginning to crisp. Arrange on top of the salad, then drizzle with dressing. Garnish with prawn crackers and fried shallots.
