• 1 packet (200g) EKA FATIMA MI SANGGUL, cooked in boiling water till al dente, drained
• 3 tbsp oil
• 1 onion, chopped
• 1 stalk lemongrass, chopped
• 6 pieces kaffir lime leaves
• 6 pieces galangal, chopped
• 2 chilli padi
• 2 tbsp Thai chilli paste / nam prik phao
• 12 prawns
• 150g fresh oyster mushroom

Seasoning:
• 2 tbsp fish sauce
• 2 tbsp lime juice

1. Heat up oil, saute onion, lemongrass, galangal and chilli padi till fragrant.
2. Add in prawns and stir-fry till well cooked.
3. Add in EKA FATIMA MI SANGGUL and stir-fry till well mixed.
4. Add in kaffir lime leaves
5. Add in Thai chilli paste and stir well.
6. Add in fresh oyster mushroom.
7. Season with fish sauce and lime juice.

(Serves 2-3)