Contributor: Daphne Goh
- 8 tablespoons extra virgin olive oil
- 1 kg 2.2Ib/35oz large king prawns
- 1 canned gluten free leg ham 340g 12oz thinly sliced (Plumrose)
- 3 garlic cloves minced
- 1 medium onion halved and sliced into thin wedges
- 5 cm ginger peeled and finely grated
- 500 g 1Ib/17.6oz gluten free rice vermicelli noodles (Chang’s) or any gluten free thin rice noodles
- 3 medium zucchini finely shredded
- 3 medium carrots peeled and finely shredded
- 1 teaspoon salt or to taste
- 1 cup water
For the Sauce:
- 5 tablespoons gluten free light soy sauce
- 3 tablespoons hot chilli sauce Lingham’s
- 5 tablespoons curry powder
- 3 tablespoons pale or medium dry sherry
For the Marinade:
- 1 tablespoon of pale or medium dry sherry
- 2 teaspoons gluten free corn maize starch
- 1 teaspoon of ground white pepper
- ¼ teaspoon salt
For the Omelette:
- Some extra virgin olive oil for pan frying
- 6 large eggs
- ¼ teaspoon salt
- ½ teaspoon ground white pepper
For the Garnish:
- 1 medium zucchini finely shredded
- 1 medium carrots peeled and finely shredded
- Combine prawns with marinade in a large bowl and mix well.
- Prepare and mix the sauce ingredients in a separate bowl.
- Pre-heat fan force oven to 160C or 320F. Grill the leg ham pieces in the oven for around 20 minutes or until brown and crispy on both sides. Thinly slice the ham pieces with a kitchen scissor.
- Fill a pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 5 minutes or until the rice noodles are just soft. Separate the noodles, drain the water and set aside.
- For the omelette, crack all the eggs into a medium bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.
- Heat up a medium non-stick frying pan with some extra virgin olive oil on medium to high heat. Empty half of beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, cook for about 2 to 3 minutes or until the bottom of the omelette turn slightly brown. Turn the omelette around and cook for roughly the same time. Remove omelette onto a plate. Repeat with remaining egg mixture by adding a bit more rice bran oil. Cut the omelette into thin strips. Set aside. Clean pan with kitchen paper towel.
- Heat up the non-stick frying pan again with some extra virgin olive oil, pan fry the prawns on medium to high heat for 2 minutes or until just cooked. Remove prawns and set aside.
- For stir-frying and combining the dish, heat up a wok with 8 tablespoons of extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Then add in the onion and briefly stir fry for another 2 minutes on low heat.
- Add the noodles to the wok. Add the sauce and water, toss and mix well, stir-fry for another 2 minutes on medium to high heat. Add the shredded cucumber and carrots, stir-fry for another 2 minutes.
- Then return the cooked prawns and grilled ham pieces to the wok and stir fry for another 5 minutes or until the noodles are soft and ingredients are mixed through. Add salt to taste.
- Garnish with some shredded zucchini and carrots and top with some sliced omelette and serve.
Daphne Goh is the creator of Healthy gf Asian, a recipe and lifestyle blog for gluten-free, lactose-free Asian recipes, with informative details on the ingredients’ nutritional value, health benefits and cultural history.