Sotanghon-wrapped Prawns with Tomato-Aligue Sauce

Ingredients

• 200 Grams vermicelli (sotanghon) noodles
• 16 medium Prawns (Sugpo) (shelled and deveined with heads and tails left on)
• Salt
• 2 tablespoons vegetable oil
• 1 medium onion (minced)
• 2 cloves Garlic (minced)
• 1 (2-inch) piece ginger (minced)
• 1 bell pepper (cored and diced)
• 2 finger chilies (siling pangsigang) (cut diagonally)
• 4 tablespoons Aligue Paste (Taba Ng Talangka)
• 1/4 Cup Tomato sauce
• 4 tablespoons oyster sauce
• 2 tablespoons sugar
• 1/4 Cup water
• 2 Egg
• green onion ((for garnish), chopped)