Tested Recipe Adapted from Agnes Chang
3 cups oil for deep-frying
50g dried prawns, soaked and chopped finely
400g long beans, cut into 4cm length
1 tbsp chopped garlic
2 chilli padi, sliced (optional)
1 tsp chicken stock powder
½ tsp salt
1 tbsp water
1 red chilli, sliced
- Heat up oil for deep-frying, deep-fry dried prawn floss till golden brown and crispy. Dish and drain.
- Using the same hot oil, deep-fry long bean till just cooked. Dish and drain.
- Leave ½ tbsp oil in the wok, saute chopped garlic, chilli padi till fragrant. Add fried long beans, B and stir till well-combined and dry.
- Add in half portion of fried dried prawn floss and toss well. Taste and dish onto serving plate. Put the remaining half portion of fried dried prawn floss on top as garnishing. Serve hot with rice.