Ingredients:

• 25 string hoppers
• ¼ cup coconut milk
• 1 medium-sized carrot, cut into thin strips
• ½ leek, cut fine
• ½ medium-sized onion, cut fine
• 2 tbsp ghee or margarine
• 6 garlic cloves (peeled)
• 1cm piece of fresh ginger
• 4 cardamom pods (bruised)
• 1cm piece of cinnamon
• 3 cloves
• 5cm piece of rampe (pandan leaves)
• 1 sprig of curry leaf
• salt to taste
• 6 king prawns (cleaned)
• omelette made with 2 eggs, cut into strips

Garnishing

• 30g cashew nuts
• 20g sultanas
• 1 tbsp ghee

Heat the ghee and fry the cashews and sultanas.

Method:

• Break up the string hoppers and moisten with the coconut milk.
• Mix the prawns in ½ teaspoon chilli powder and ¼ teaspoon salt and deep fry.
• In a mortar and pestle grind the ginger and garlic.
•  In a frypan or wok heat the ghee or margarine. Add cinnamon, cardamom pods and cloves.
•  Stir quickly, add the garlic and ginger paste.
• Add the curry leaves and rampe and then carrots and leeks.
• Turn the heat down and let the vegetables cook for a few minutes. Add string hoppers and salt, stir well.
• Chop up fried prawns and add.
• Make the omelette, cut into thin strips and garnish on top together with the cashews and sultanas.