Adam Liaw

Ingredients

• 450 g dried rice vermicelli
• 6 tbsp vegetable oil
• 150 g raw peeled prawns
• 2-3 pieces fried fishcake, sliced (optional)
• 1 small carrot, thinly sliced
• 1 red capsicum, thinly sliced
• 200 g char siew pork (available from Cantonese BBQ restaurants), thinly sliced
• 2 cloves garlic, roughly chopped
• 1cm ginger, finely chopped
• 3 eggs, beaten
• 1 tbsp curry powder
• 1 tsp chicken stock powder or ½ tsp MSG
• 1 tsp salt
• 2 tbsp soy sauce
• ½ tsp caster sugar
• 4 thick spring onions, white and green part, diagonally sliced on a sharp angle
• 80 g bean sprouts