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 and rinse under could water.
- Whisk together the eggs, 1 tsp of the curry powder and sesame oil until blended.
- Spoon ½ tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat. Stir-fry the egg with spring onion, onion, BBQ pork and shrimps. Remove and reserve in a small bowl.
- Return the skillet or wok to moderately high heat, add the ginger, garlic, chillies, and the remaining curry powder. Stir-fry for 30 seconds until fragrant. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
5. Add the rice vermicelli, bean sprouts and all the seasonings. Toss well and add the salt. Keep stir-frying until the rice vermicelli is a bit dry. Sprinkle with sesame and serve hot.