Defrost the prawns. Clean and wash the onions and cut them into rings. Wash herbs, peel garlic and ginger, chop everything
Wash the prawns, dab dry. Fry garlic, ginger and prawns in hot oil for about 3 minutes. Season with salt, sambal and lemon. Remove the prawns
Sauté the spring onions and coriander in the frying fat. Deglaze with stock. Bring to the boil, cook everything for 4-5 minutes. Leave glass noodles in boiling water for 3-4 minutes. Cut up if necessary. Add to the bouillon with the prawns. Season to taste