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INGREDIENTS:
10 king prawns
40g Yeo’s Rice Vermicelli
½ carrot, sliced
2 sprigs asparagus, cut into sections diagonally
1 sprig   spring onion, sections

SEASONINGS:
2 tbsp Yeo’s Sweet Chilli Sauce

PREPARATION METHOD:
- Bring a large pot of water to a boil. Drop in the rice vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain well and then deep fry in hot oil until crispy. Set aside on the plate.

- Soap the king prawns in hot water until done, set aside.

- Stir-fry the carrot, asparagus and spring onion until fragrant, add the king prawns and sweet chilli sauce. Bring to the boil and stir-fry. Pour over the crispy vermicelli and serve.

SERVES: 3

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