From Our Kit
1 x Vermicelli Pack (150g raw weight)
6 x Prawn Pieces (approx. 160g)
1 x Tau Kwa (approx. 200g)
1 x Dried Shrimps Pack
1 x Egg
1 x Beansprouts Pack (approx. 50g)
1 x Chives Pack
1 x Lime
2 x Garlic
1 x Tamarind Portion
1 x Mee Siam Paste Pack
1 x Vegetable Oil Portion
From Your Kitchen
– Pot/Saucepan
– Frying Pan/Wok
– Knife
Instruction
1. Prepare Ingredients
Wash and pat fry all fresh produce. Soak the vermicelli in a big bowl/pot till softened, drained and set aside. Pour the tamarind into a bowl and add in half cup of water. Mix well and discard seeds (if any). Chop garlic and dried shrimps finely. Cur chives into 3cm strips. Cut tau kwa into bite sized pieces. Slice prawns into halves. Cut lime into half.
2. Fry Omelette, Tau Kwa, Prawns
Beat the egg in bowl and fry the omelette till both sides are golden brown. Remove from pan to cool. Once cooled, cut the omelette into strips and set aside. In the same pan, add some oil and pan fry the tau kwa pieces till all sides are golden brown, set aside. Add in the sliced prawns till prawns are cooked through, remove and set aside.
3. Finish your Dish
In the same frying pan, add in remaining oil, chopped garlic and dried shrimps and fry till both ingredients are fragrant. Add in beansprouts, chives strips and vermicelli. Toss to combine. Add in fried prawns, tau kwa, mee siam paste and tamarind water. Toss to combine well, ensuring all is mixed well. You may season with salt/sugar according to your desireed taste. Plate up and serve with omelette slices and lime.
