175 g (6 oz) cellophane noodles
45 ml (3 tbsp) vegetable oil
3 garlic cloves, finely chopped
115 g (4 oz) cooked prawns, peeled
2 lap cheong, rinsed, drained and finely diced
2 eggs
2 celery sticks, including leaves, diced
115 g (4 oz) beansprouts
115 g (4 oz) spinach, cut into large pieces
2 spring onions, chopped
15 - 30 ml (1 - 2 tbsp) fish sauce
5 ml (1 tsp) sesame oil
15 ml (1 tbsp) sesame seeds, toasted, to garnish
Soak the cellophane noodles in hot water for about 10 minutes or until soft.
Drain and cut the noodles into 10 cm (4 in) lengths.
45 ml (3 tbsp) vegetable oil
3 garlic cloves, finely chopped
115 g (4 oz) cooked prawns, peeled
2 lap cheong, rinsed, drained and finely diced
2 eggs
2 celery sticks, including leaves, diced
115 g (4 oz) beansprouts
115 g (4 oz) spinach, cut into large pieces
2 spring onions, chopped
15 - 30 ml (1 - 2 tbsp) fish sauce
5 ml (1 tsp) sesame oil
15 ml (1 tbsp) sesame seeds, toasted, to garnish
Soak the cellophane noodles in hot water for about 10 minutes or until soft.
Drain and cut the noodles into 10 cm (4 in) lengths.
method
1. Heat the oil in a wok, add the garlic and fry until golden brown.
2. add the prawns and lap cheong; stir-fry for 2 - 3 minutes. Stir in the noodles and fry for 2 minutes more.
3. Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
4. Stir in the celery, beansprouts, spinach and spring onions. Season with fish sauce and stir in the sesame oil. Continue to stir-fry until all the ingredients are cooked, mixing well.
5. Transfer to a serving dish. Sprinkle with sesame seeds to garnish.
2. add the prawns and lap cheong; stir-fry for 2 - 3 minutes. Stir in the noodles and fry for 2 minutes more.
3. Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
4. Stir in the celery, beansprouts, spinach and spring onions. Season with fish sauce and stir in the sesame oil. Continue to stir-fry until all the ingredients are cooked, mixing well.
5. Transfer to a serving dish. Sprinkle with sesame seeds to garnish.
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