Fried Steamed Rice Rolls in Black Pepper Sauce

Stop chasing after the best street food; make it at home. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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  1. Heat the oil in a nonstick wok and sauté garlic, shallots and dried radish until fragrant.
  2. Put in chilli paste and dried prawns. Sauté well. Push ingredients aside and add in prawns and seasoning. Break in the eggs and scramble until set. Add rice rolls followed by chives and mustard green. Toss briefly to combine. Dish out and serve.

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