Rice vermicelli is usually cooked with boiling water or clear broth. But have you ever tried pan-frying it to become biscuit-shaped crispy noodles? In this episode of Gourmet Express, May Lee and Winmas Yu bring you an innovative "Crispy rice vermicelli with scrambled eggs and prawns", which you would never forget!
材料（4人份量）：
廣東米粉 2餅
蝦仁（淨肉） 300克
雞蛋 6隻
蔥花 1湯匙
調味料：
鹽 適量
粟米油 1茶匙
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