Tested Recipe with Slight Adjustment Adapted from Chef Chay Foo Kiong’s Tasty Noodles
280g tapioca flour
125ml boiling water
100g taro (peeled off skin, sliced, steamed till cooked, mashed)
1 tbsp dried shrimps (soaked)
2 eggs (lightly beaten)
4 cloves garlic (peeled and chopped)
200g prawns (shelled, deveined with the tail intact)
50g lean meat (sliced)
1 stalk leek (sliced diagonally)
1 tsp chicken seasoning powder
1 ½ tbsp light soy sauce
1/3 tbsp dark soy sauce
¼ tsp ground white pepper
- Place tapioca flour into a food processor. Add in hot water, knead it into a dough. Next, add in taro puree, knead till a dough develops. Place dough on a table top. Knead manually with your palms till it becomes smooth and loosen up its fibre.
- Roll the dough into 2mm thickness. Use a knife to cut into 5 inches length. Scald in boiling hot oil, remove instantly.
- Heat wok with 2 tbsp of oil. Saute dried shrimps, remove. Add in beaten eggs, fry continuously. Add in garlic, fry well.
- Add in remaining ingredient (B), seasoning, tapioca noodles and dried shrimps. Fry well, dish up and serve.