Singapore-Style Curry Rice Vermicelli with Shrimp and Char Siu

What you need

• 200 g (7 oz) thin rice vermicelli
• 3 tbsp neutral oil, divided
• 2 large eggs, lightly beaten
• 1 pinch salt, to season the eggs, plus more to taste
• 150 g (5 oz) raw shrimp, peeled and deveined
• 100 g (3 1/2 oz) char siu, cut into thin strips
• 2 cloves garlic, minced
• 1 red bell pepper, cut into thin strips
• 3 scallions, cut into 4 cm (1 1/2 in) lengths
• 1 1/2 tbsp Madras curry powder
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp sugar
• 1/4 tsp ground white pepper
• 100 g (3 1/2 oz) bean sprouts

Method

Restated from the original video

1. 1

   Soak the vermicelli in hot water from the kettle until pliable but still firm, 4-5 min. Drain well and snip the strands a few times with scissors.

2. 2

   Stir the soy sauce, wine, sugar, white pepper and 60 ml (1/4 cup) water together in a small bowl.

3. 3

   Heat 1 tbsp oil in a wok over high heat. Season the eggs with a pinch of salt, pour them in and scramble into small curds, 30 seconds. Move them to a plate.

4. 4

   Add 1 tbsp oil and stir-fry the shrimp until pink and cooked through, 1-2 min. Move them to the plate with the eggs.

5. 5

   Add the remaining oil, then the garlic and bell pepper. Stir-fry for 1 min.

6. 6

   Sprinkle in the curry powder and stir for 10 seconds until fragrant.

7. 7

   Add the vermicelli and the sauce. Toss with tongs until the noodles have absorbed the liquid and turned evenly yellow, 2-3 min.

8. 8

   Return the eggs and shrimp and add the char siu, bean sprouts and scallions. Toss for 1 min until hot. Taste and adjust the salt.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.