Wineshark Weekend Cooking - Scramble Eggs with Prawns and Rice Vermicelli 滑蛋蝦仁煎米粉

Ingredients (for 4):

• Guangdong rice noodle - 150g
• Egg - 5
• Shrimps - 300g
• Salt - 1 tsp

Procedures:

1. Remove the shell of the shrimps, and take out the intestines. 

2. Blanch the shrimps in boiling water until fully cooked. Remove and drip dry.

3. Boil about 1 litre of water and when boiling, add 1/2 tsp of salt and put in the rice noodle and turn off the heat. Cover with lid and let it soak for 10 minutes.

4. Remove and sieve off the water. Add 2 tbsp of oil and mix well.

5. Separate the egg white and egg yolk. 

6. Whisk the egg white until bubbles form. Then add in 1/2 tsp of salt and 1 tsp of oil. 

7. Add in the whisked egg yolk.

8. Add in the shrimps. Mix well.

9. Heat the pan with 2 tbsp of oil, then add in the rice noodle and turn to medium heat to pan-fry slowly on both sides.

10. Remove and put on the serving plate.

11. Add to the cold pan 2 tbsp of oil, and turn up to high heat until very hot. Turn off the heat and pour in the egg mixture. Scramble the egg and add in some chopped spring onion.

12. Put on top of the rice noodle to serve.