Tested Recipe Adapted from Agnes Chang
3 tbsp oil
A (chopped finely):
6 cloves garlic
6 dried chillies, soaked
6 red chillies
3 chilly padi
2 tbsp dried prawns, soaked
200g shelled prawns
1 piece fish cake, shredded
150g meehoon, soaked
150g glass noodles (tunghoon), soaked
½ shredded carrot
100g bean sprouts, tailed
75g chives, cut into 4cm length
3 tbsp fish sauce
1 tsp chicken stock powder
¼ tsp pepper
Some shredded omelette, diced spring onion, diced red chilly
- Heat up oil, saute A until aromatic. Add in prawn meat, shredded fish cake and stir-fry until aromatic.
- Add seasoning and bring to boil. Add meehoon, glass noodles and stir-fry until well mixed.
- Add in shredded carrot and stir well. Lastly add bean sprouts, chives and stir-fry until well mixed and dry. Taste.
- Dish onto serving plate, garnish with shredded omelette and serve hot as one dish meal.