Ingredients
300g Vermicelli (Bee Hoon)
300g Prawns
150 Chives (Koo Chye)
3 Eggs
1 Thumb Sized Tamarind
5 Limes
15 Dried Chilies
15 Cloves Shallots
4 Cloves Garlic
4 tbsp Soybean Paste (Tau cheo)
½ Inch (1tsp) Shrimp paste
100g Dried SHrimps
6 tbsp Cooking Oil
300g Bean Sprouts
1 tsp Salt
½ tbsp Sugar
Method
1. Soak Vermicelli in water. Remove prawn shells. Cut chives into sections. Beat eggs and fry into an omelette. Cut into thin shreds. Mix tamarind with 1 cip of water and cut limes into halves.
2. Pound dried chilies, shallots, garlic, tau cheo, shrimp paste and dried shrimps together. Heat up oil and fry the pounded ingredients until fragrant.
3. Add in bean sprouts, vermicelli, salt, sugar and tamarind juice and fry until the vermicelli softens.
4. Add in the prawns and fry until dry.
5. Garnish with chives and omelet shreds. Serve with limes.
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