Clean and deseed the chilli and cut it into small dice, peel the ginger, also cut it into small dice.
Fry the peanuts in a dry pan then set aside.
Brown the prawns in hot oil, pour in the fish stock and simmer for 4 minutes. Season with salt, pepper, chilli, cayenne pepper, soy sauce, oyster sauce and lime juice.
Scald the Chinese vermicelli and let them swell for 6 minutes, drain them, rinse them under hot water and put them drained in a salad bowl.
Toss the noodles with the shrimp sauce and chopped cilantro.
Serve with roasted peanuts.
