500 gmmedium green prawns, peeled, intestinal tracts removed, tails intact250 ml (1 cup)Shaoxing wine1 tspfinely shredded ginger100 gmbean thread (mung bean) noodles2 tbsplight soy sauce¼ tspsesame oil2green onions, cut into julienne½ cupradish cress sprigs½ cupbaby coriander sprigs50 gmfresh wood ear fungi, torn into small pieces
Combine prawns, Shaoxing wine and ginger in a non-reactive container, cover and refrigerate for 2 hours to marinate.
Place noodles in a bowl, cover with boiling water and stand for 3-5 minutes or until cooked. Drain, refresh in cold water and set aside.
Remove prawns from marinade, pour marinade into a saucepan, bring to the boil, reduce heat to low, add prawns, cover and simmer, turning occasionally, for 2-3 minutes or until prawns are just cooked through, then transfer to a bowl. Remove pan from heat and stand for 2 minutes to separate impurities, then, using a small ladle, remove ¼ cup of clear liquid from surface and discard remaining mixture. Combine reserved cooking liquid with soy sauce and sesame oil in small bowl.
Using kitchen scissors, cut noodles in half and add to prawns, drizzle with a little dressing, toss to coat, add remaining ingredients and toss gently to combine. Divide among plates and serve immediately with extra dressing in a jug to the side.