15-minute Singapore-style noodles with crispy prawns

Ingredients

• 600g peeled green prawns
• ¼ cup rice flour
• 1 tbsp curry powder
• vegetable oil, to shallow fry
• 3 eggs
• 1 tbsp grated ginger
• 1 red capsicum, thinly sliced
• 2 eschalots (French shallots), thinly sliced
• ¼ cup soy sauce
• 200g vermicelli rice noodles, soaked in cold water
• 2 spring onions, thinly sliced on a diagonal, to serve