#5 SPICY RICE VERMICELLI WITH PRAWNS AND VEGETABLES

Serves 4

Ingredients required for this recipe:

2 x 125g packs Trident Rice Vermicelli

410g can Trident Chinese Mixed Vegetables, drained

2 eggs, beaten

2½ tablespoons oil

1½ tablespoons Mussaman Curry Paste

1 tablespoon Trident Sweet Chilli Sauce

2 spring onions, sliced

½ red capsicum, finely sliced

150g small peeled cooked prawns

Instructions:

• Soak Trident Rice Vermicelli in boiling salted water for about 3 minutes. Drain.
• Heat the wok and scramble eggs in 2 teaspoons oil. Remove and chop into small pieces.
• Reheat wok with remaining oil. Stir-fry onion and capsicum for 1 minute.
• Add Mussaman Curry Paste, Trident Sweet Chilli Sauce and ½ cup of water. Simmer for 30 seconds.
• Then add the Trident Rice Vermicelli, Trident Chinese Mixed Vegetables, scrambled eggs and prawns. Salt to taste. Stir-fry for 2 minutes and serve.