Thai-style hot-and-sour seafood

Instructions

1 Pull vermicelli a little apart and place in a heat-resistant bowl. Pour over 2 cups boiling water and soak for 15 minutes. Drain.

2 To make dressing, heat a small frying pan or saucepan over a low heat. Add paste and stir over heat for 1 minute. Add coconut milk and Ω cup boiling water. Stir and cook for 1 more minute. Remove from heat.  Add juice of 1 lime and set aside.

3 Carefully remove full lettuce leaves, soak in water and drain well. Place 1 lettuce cup on each dinner plate. Share a little more lettuce between plates, lining each salad leaf. Layer cucumber and tomato around lettuce and sprinkle over a little coriander, reserving some for the top.

4 Heat a barbecue plate to a medium heat. Spray with oil.  Spread seafood over grill plate and cook for 1 minute or so. Toss seafood and brown for 1 more minute. Transfer seafood to a deep serving bowl.

5 Tip vermicelli onto paper towel or clean tea towel to dry vermicelli and absorb excess water. Add to seafood bowl. Drizzle in half the dressing and toss through. Divide seafood among 4 plates. Drizzle over the remaining dressing, sprinkle with chopped coriander and add 1/2 lime to each plate to serve.