Ingredients

• Head-On Red Shrimp　2
• Tamarind Paste　2 teaspoons
• Fish Sauce　2 teaspoons
• Oyster Sauce　1 tablespoons
• Sugar　1 tablespoons　
• Taihaku Sesame Oil　2 teaspoons
• Egg　1
• Dried Rice Noodles　40g
• Garlic Chives　20g
• Bean Sprouts　50g
• SABA'S SANDWITCH　1/2 can

*Purchase here.

How to make it

1. Soak the dried rice noodles in water for about 1 hour until softened.
2. Peel the shells from the bodies of the head-on red shrimp, leaving the heads attached. Trim off the legs, whiskers, and the tips of the heads.
   *If using sashimi-grade shrimp, remove them from the pan once cooked. If using shrimp intended for cooking, cook them through completely.
3. Add the Taihaku sesame oil to HEGE. Add the shrimp shells and cook over low heat for about 3 minutes to infuse the oil with their flavor, then remove the shells.
   *Be careful not to let the shells burn.
4. Add the shrimp meat and cook just until lightly done, then remove. Crack the egg into the pan and scramble over medium heat.
5. Add the softened rice noodles and toss to coat with the egg. Add the tamarind paste, fish sauce, oyster sauce, and sugar, then mix well until evenly coated.
6. Add the garlic chives, cut into 4 cm lengths, and the bean sprouts. Toss everything together, then remove from the heat.
7. Add the drained SABA'S SANDWITCH and return the cooked shrimp to the pan. Cover with the Wooden Lid and let it rest for about 3 minutes before serving.