Garlic chilli butter prawns with rice noodle salad

Soak rice vermicelli noodles in boiling water for 4–5 minutes until just tender, then drain and rinse under cold water. Set aside. In a bowl, whisk together fish sauce, lime juice, and rice vinegar to make the dressing. Toss the noodles with half the dressing, then mix through the sliced cucumber, red pepper, radishes, and most of the coriander. Divide the dressed noodle salad between two bowls, arranging it as a base. Pat prawns dry with paper towel and season lightly with salt. Heat neutral oil in a large skillet or wok over high heat until smoking. Add prawns in a single layer and sear for 1–2 minutes per side until pink and lightly charred. Do not overcrowd — cook in batches if needed. Remove prawns and set aside. Reduce heat to medium. Add butter to the same pan and let it melt. Add minced garlic and chilli flakes and cook for 60–90 seconds, stirring constantly, until fragrant and just turning golden (watch carefully to avoid burning). Return prawns to the pan, toss to coat in the garlic chilli butter, and drizzle with remaining dressing. Cook for 30 seconds more. Pile prawns generously over the noodle salad. Spoon over any remaining pan butter. Top with crispy fried shallots, sesame seeds, and reserved fresh coriander. Serve immediately. Tip: For deeper char and better caramelisation on the prawns, make sure they are completely dry before hitting the pan and resist moving them for the first 90 seconds — this builds the crust that gives the dish its signature smoky, slightly blackened garlic bits.