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

Garnishing
30 g cashew nuts
20 g 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 a half teaspoon of chilli powder and 1/4 teaspoon salt and deep fry.
In a mortar and pestle grind the ginger and garlic.
In a frying pan or wok heat the ghee or margarine under low heat. 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 omelet, cut into thin strips and garnish on top together with the fried cashews and sultanas.

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