Spicy fried bee hoon with ikan bilis

Ingredients (serves 4):
200g rice vermicelli (bee hoon)
Oil for deep-frying
1 cup ikan bilis
3 to 4 tbsp oil
2 eggs, lightly beaten
2 shallots, sliced
1 chilli, shredded
2 tsp sambal belachan
1 carrot, peeled and shredded
200g prawns, peeled and deveined
1 tbsp light soy sauce
1 tbsp fish sauce
Pepper to taste

Method:
1. Soak rice vermicelli in water for at least 30 minutes. Drain and set aside.
2. Heat oil for deep-frying over medium high heat and fry ikan bilis until crispy and golden brown. Drain on paper towels and set aside.
3. To make omelette, heat 1 tbsp of oil in a frying pan over medium high heat. Pour beaten eggs into the pan and tilt it so that the eggs cover the bottom of the pan. After 2 to 3 minutes, or when the underside of the egg is cooked, flip the omelette over and cook the other side for 1 to 2 minutes. Remove from heat, roll up the omelette and slice it thinly. Set aside.
4. In a wok, heat 2 tbsp of oil over medium heat and fry shallots and chilli for 1 minute. Add sambal belachan and fry another minute. Add carrots and fry for 2 minutes, then add prawns.
5. When the prawns are pink, add rice vermicelli and toss well. Add another 1 tbsp oil if necessary. Season bee hoon with light soy sauce, fish sauce and pepper.
6. Top with omelette and crispy ikan bilis and serve hot with chilli sauce on the side.

Tips:
Soak the dried bee hoon in hot water to soften it (it takes about 15 to 30 minutes). After that, drain it in a colander or sieve. Before stir-frying, break the bee hoon into shorter strands.

Recipe source: Today newspaper