Leave the Chee Cheong Fun in the fridge overnight to harden.
When it is hardened, cut it into 3cm pieces lengthwise.
Wash and cut the spring onions in small pieces.
Remove the root of the bean sprout, Wash them and drain dry in a colander.
Wash, deshell and devein the prawn. See my video on How to Clean and Prepare Prawns
Marinate the prawns with some egg white and 1 tsp sugar and leave it in the fridge for later use.
Add in all the Chee Cheong Fun and spread it out in one layer. Leave it in the pan to fry for about 5 minutes without turning it over. Use a spatula to lift the Chee Cheong Fun slightly to check if it has turned golden brown. If not, continue to fry for another 1-2 minutes.
Once golden brown, flip the Chee Cheong Fun and do the same with the other side.
Lower the heat to medium, then drizzle 5 TBsp of soya sauce evenly on the Chee Cheong Fun and mix well. Continue to fry for another min. once the Chee Cheong Fun turns golden, transfer onto a plate and set aside.
Add 1/2 TBsp of oil to the pan. Add the chopped garlic and fry for short while until just fragrant but not burnt.
Then, add in the beaten egg and fry until the underside of the egg is slightly charred.
Add the bean sprouts, oyster sauce to the egg and stir fry until well mixed.
Put the Chee Cheong Fun back into the pan and continue to flip over gently until mix well.
Lastly add in the sesame oil before transferring to a serving dish.
Garnish with black and white sesame seed, pepper, spring onion and parsley.
Plating and garnishing completed - ready to serve while it is hot!
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