Once the shrimp is fully thawed, pull the tails off. Then, run the tip of your knife along the inside curve of each shrimp to remove the intestinal tract. Rinse the shrimp and pat dry. Mix the shrimp, salt, cooking wine, and starch well in a bowl and pickling for a while. Then, heat the wok on the highest setting and add oil and shrimp and stir-fry for about 10 seconds. Set aside.

Beat the eggs in the wok with high heat to make a thin omelet. Transfer the omelet to the cutting board and cut it into thin strips about 2 to 3 inches long and set aside.

Pre-soak the mei fun in cold water for around 2 hours until soft and then drain. Set aside. Mix the curry powder and oil in a bowl to make curry paste.

Pour the mei fun, curry paste, soy sauce, salt, sugar, and chicken essence in a large plate and stir evenly.

Heat up around 1 tablespoon oil in a wok over medium fire. Add the carrot, onion, green chili pepper, red chili pepper and Chinese chive and stir-fry for until they are slightly softened. Transfer it on a plate and set aside.

Add the mei fun and stir-fry evenly on high heat until fragrant. Add the scallions, vegetable mixture, egg, and shrimp and stir-fry well. Then add the bean sprouts and stir-fry evenly.

Turn the heat off and transfer chow mei fun to a plate. Season with Lime juice and serve.