1. Shell, devein and rinse shrimps; Drain; Marinate in seasoning (1) for 10 minutes; Blanch in boiling water briefly; Remove and drain.
2. Shred barbecued pork; Rinse, seed and shred green bell pepper; Rinse, seed and shred red bell pepper; Peel, rinse and shred onion; Rinse mung bean sprouts; Rinse and cut yellow chives into sections; Whisk egg.
3. Soak Jiangmen rice vermicelli in boiling water with 2t oil for 2 minutes; Drain; Put in a bowl and cover with a lid for 3 minutes.
4. Heat a wok with 2t oil over a high heat; Turn to a medium heat and stir-fry the whisked egg until done; Add the shrimps, shredded barbecued pork, shredded green bell pepper, shredded red bell pepper, shredded onion, mung bean sprouts and curry paste; Stir-fry over a medium heat until well mixed; Add the rice vermicelli and seasoning(2); Stir-fry over a medium heat till all ingredients are done; Add yellow chives and stir-fry briefly; Remove.
5. Sprinkle with some sesame seeds. Ready to serve.
