INGREDIENTS:100g Yeo’s Rice Vermicelli6 king prawns50g squid, sliced1 egg30g bean sprouts5g spring onion, diced5g chilli, chopped.SEASONINGS:2 tbsp Yeo’s Satay Sauce1 tsp Yeo’s Curry Powder1 tsp Yeo’s Light Soy Sauce½ tsp salt
PREPARATION METHOD:- Bring a large pot of water to a boil. Drop in the rice vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain well and rinse under could water.
- Heat a pan over medium heat. Stir-fry the king prawns and squid.
- Stir-fry the egg with spring onion and chopped chilli, then add the vermicelli, king prawns, squid, bean sprouts and all the seasonings. Keep stir-frying until the vermicelli is almost dry.
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