Thai Fishermans Catch

20 cooked jumbo prawns
20 cooked mussels in their shells
55g / 2 oz oyster mushrooms, wiped
2 spring onions, finely sliced
3 kaffir lime leaves, thinly sliced
1 lemon grass stalk, centre part only, finely chopped
1/2 red onion, very thinly sliced
100g / 3 1/2 oz dried medium rice noodles

For the Thai coconut dressing
125ml / 4 fl oz creamed coconut
3 tbsp lime juice
1 1/2 tbsp nam pia (Thai fish sauce)
1 1/2 tbsp brown sugar
1-2 fresh red chillies, to taste, deseeded and thinly sliced
1 small garlic clove, crushed

* discard any mussels that remain closed after cooking

To make the dressing, stir all the ingredients together in a large bowl until the sugar dissolves. Add the prawns, mussels, mushrooms, spring onions, lime leaves, lemon grass and red onion, then cover and chill until required.

Meanwhile, soak the noodles in a bowl with enough lukewarm water to cover for 20 minutes, until soft, or cook according to the packet instructions. Drain well.

To serve, divide the noodles between 4 bowls. Spoon the seafood salad over them, adding any extra dressing.