Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 1-2 minutes or until the noodles are translucent. Drain and set aside to cool.
Place the nori and 1 tablespoon panko crumbs in a jug. Use a stick blender to process until a fine dust forms. Transfer to a bowl and stir in the remaining panko crumbs. Place the egg white in a shallow bowl. Hold a prawn by the tail and dip half the prawn in the egg white, followed by the panko mixture to coat. Transfer to a plate lined with baking paper. Repeat with the remaining prawns, egg white and panko mixture.
Heat the oil in a large frying pan over medium-high heat. Cook the prawns, in batches, for 1 minute each side or until golden, crisp and just cooked through. Transfer to a plate lined with paper towel to drain.
Arrange the noodles, cucumber, carrot, green papaya and shallot on a large serving plate. Toss to combine. Top with the prawns, drizzle with the roasted sesame dressing and sprinkle with sesame seeds. Sprinkle with baby kale, if you like.