CRISPY NOODLES AND PRAWNS

Ingredients:

100 Gm Chinese rice vermicelli Noodles4 Tbsp groundnut oil2 shallots, chopped2 cloves garlic crushed50 gm baby corn1 red pepper, sliced150 gms large prawns, vein removed50gm beef bacon2 tbsp lemon juice1 tbsp sauce tomoto2 eggs1 tbsp sesame seeds2 tbsp chopped chives

METHOD

Pull the rice vermicielli into strands. Heat 3 tbsp oil in a wok, fry vermicelli until puffed and crispy. Drain and keep warm.

Heat remaining 1 tbsp oil in a wok, stir fry shallots, garlic, corn , pepper, prawns and bacon and sauce. Heat and keep warm. Before servingtoss with vermicelli.Beat eggs, make an omelette, sprinkle with sesame seeds and chives, roll up, slice then serve on top of stir fry.