Prepare the prawns (see
Soak the fungus in boiling water for 4–5 minutes, or until soft, then drain. Discard any hard stalks and roughly chop.
Heat the oil in a wok and stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Spoon into a small bowl.
Cook the prawns with the lime juice and soy sauce over a medium heat for 2–3 minutes or until the prawns open and turn pink. Add the vermicelli and fungus and cook for another 2–3 minutes. Remove from the heat, add the lemon grass, shallots, chillies, spring onions and garlic oil, and mix together. Taste and adjust the seasoning.
Pile mixed salad leaves on to each serving plate. Spoon the vermicelli with prawns next to the leaves. Garnish with coriander leaves and chilli slices.