The original dish used salmon - seared so it was halfway cooked - but I changed it to blanched fresh shrimp. You can switch ... Bring a pot of water to the boil. Add the cellophane noodles ...

Add the shrimps and cook for 2-3 minutes. Stir in the mung beans and bring to the boil. Add the tomatoes and shrimp paste. Cook for another 2-3 minutes, then fold in the rice. Mix carefully ...

Put the shrimp in a small baking dish or ovenproof sauté pan ... Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the package directions. Rinse with cold water ...