Prawn, Scallop, Leftovers and Rolled Rice Noodles | The Kitchen Playground

Ingredients

• 4 spring onions, finely chopped
• 1/4 cup oil
• 100g scallops
• 200g green prawns (shelled)
• 2 pieces leftover panfried stuffed tofu, finely chopped
• 1 tablespoon fish sauce
• 1 shallot, finely minced
• 2 tablespoons mirin
• 2 tablespoons fish sauce
• 1 teaspoon palm sugar
• 1 teaspoon dried chilli
• 1 packet rolled rice noodles
• assorted Vietnamese herbs (I used coriander and a couple of others I couldn’t identify)
• good handful bean sprouts