INGREDIENT: PER PERSON
160 Gram Vermicelli white rice noodles cooked
100 Gram Shrimps chopped 3 pieces
30 Gram Char Siu (bbq pork) cut in brunoise
80 Gram Fresh bean sprouts
50 Gram Fine chopped onios
15 Gram Spring onions
15 Gram Red bell peppers
15 Gram Shredded carrots
1 Piece Eggs
15 Ml Vegetable oil
5 Ml Dark soya sauce
5 Gram Coriander leaves
10 Gram Red chilli julienne
0,5 Gram Sesames eeds
Salt, sugar
100 Gram Shrimps chopped 3 pieces
30 Gram Char Siu (bbq pork) cut in brunoise
80 Gram Fresh bean sprouts
50 Gram Fine chopped onios
15 Gram Spring onions
15 Gram Red bell peppers
15 Gram Shredded carrots
1 Piece Eggs
15 Ml Vegetable oil
5 Ml Dark soya sauce
5 Gram Coriander leaves
10 Gram Red chilli julienne
0,5 Gram Sesames eeds
Salt, sugar
METHOD OF WORKING:
1) Soak the vermicelli in boiling hot water until just tender, drain dry.
2) Heat up the wok with the oil, add in the onion, shrimp, bell pepper, bean sprouts, carrot, spring onion, Cher Siu, egg and curry paste.
3) Wok for 10 seconds then adds in the vermicelli.
4) Season with dark soya sauce, salt and sugar
5) Serve with coriander leaf, julienne chilli and sesame seeds as garnish
6) On the side serve soya sauce with red or green chopped chillies.
2) Heat up the wok with the oil, add in the onion, shrimp, bell pepper, bean sprouts, carrot, spring onion, Cher Siu, egg and curry paste.
3) Wok for 10 seconds then adds in the vermicelli.
4) Season with dark soya sauce, salt and sugar
5) Serve with coriander leaf, julienne chilli and sesame seeds as garnish
6) On the side serve soya sauce with red or green chopped chillies.
