Beansprouts and eggs

Ingredients
300g beansprouts
150g chives
150g fresh prawns
10g transparent vermicelli (so hoon)
4 cloves garlic
2 eggs
1 tsp light soya sauce
1 tsp oil

Method
1. Wash beansprouts and drain. Cut chives into 2.5cm lengths.

2. Cut beancurd into 2cm squares. Slice garlic and chop prawns. Soak vermicelli and when soft, cut into 5cm lengths.

3. Heat oil in frying pan. Fry garlic till slightly brown. Add prawns and beancurd and stir a little.

4. Add transparent vermicelli and stir. Add eggs and stir quickly. Add light soya sauce.

5. Make sure that beansprouts and chives are not overcooked.

Before serving, add vinegar or any sauce that is both sweet and sour.

Bean sprouts with taukwa

Ingredients
200gm beansprouts
1/2 small carrot
100gm prawns (peeled)
1 pc taukwa
20gm kuchai (or spring onion)
Salt

Method
1. Wash beansprouts. Tail if desired. Cut carrot into small strips. Cut kuchai or spring onion into 3cm lengths.

2. Fry taukwa on both sides and cut into strips.

3. Heat one tablespoon oil in kuali and fry prawns till cooked. Add in carrots and fry three minutes (or longer if you like carrots soft).

4. Add beansprouts and fry another three minutes. Add in taukwa and kuchai or spring onions. Stir-fry one minute and serve.