Instructions: Method:
1. Heat oil in pan and add the pounded dried prawn, stir-fry and add "A". Fry till fragrant and until the oil appears. Set aside 4 to 5 tbsp of this mixture for the gravy.

2. Add "B" and shelled prawn and bring it to boil.

3. Add rice-vermicelli and fry over high heat, then add in bean sprouts.

4. Stir-fry till rice-vermicelli is cooked - should bed dry, fluffy, and thoroughly mixed with the ingredients.

Method for gravy:
1. squeeze Tamarind with 1 bowl of water then boil it in a saucepan.

2. Put all the remaining ingredients and bring it to boil again and then simmer for about 20 minutes.

3. Add the 4-5 tbsp mixture (see step 1 above). Boil for another five minutes to serve hot.

Method for Sambal:
1) Heat the oil in a pan. Add "A" and fry until fragrant.

2) Add tamarind-juice, and cook for another 3-5 minutes.

3) Add sugar and salt to taste.

TO SERVE:
1) Place rice vermicelli on serving plates

2) Garnish with wedges of hard-boiled egg, diced bean-cake, chives, lime and spring onions.

3) Add gravy and top up with sambal.

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