Fried Henghua Misua



250g henghua misua

150g medium-sized prawns (shelled, deveined with the tail intact)

150g squid (cleaned and cut into ring)

80g pork tenderloin (shredded)

50g choysum (sectioned)

50g bean sprout (cleaned)

50g peanuts

1 large egg (beaten)

1 tbsp chopped garlic

5 shallot (peeled and sliced)

Adequate cooking oil

Seasonings: (mixed well)

1 tsp chicken seasoning powder

½ tsp sugar

¼ tsp salt

¼ tsp ground white pepper

¼ cup water

Preparation Instructions:

  1. Heat up 2 tbsp of cooking oil on a non-stick skillet. Add in beaten egg, swirl to a thin layer of omelette. Remove once is set. Leave to cool completely. Shredded and set aside for garnishing use.
  2. Heat up some cooking oil in a non-stick skillet, saute the peanuts on low heat until golden brown. Remove, drained and set aside for garnishing use.
  3. Use the remaining oil to saute the sliced shallot until crispy and golden brown. Remove, drained on paper towel to absorb excessive oil. Set aside for garnishing use.
  4. Bring some water to a boil. Add in henghua misua, continue to simmer until al-dente. Remove, rinse with cold water and drained. Toss with 1 tbsp of shallot oil. Set aside.
  5. Heat up a non-stick skillet with 2 tbsp of shallot oil, saute chopped garlic until fragrant.
  6. Add in shredded pork, saute until turn white.
  7. Add in prawns and squids, saute until almost cooked.
  8. Add in choysum, stir to combine.
  9. Add in henghua misua, bean sprouts and seasonings. Stir-fry evenly.
  10. Dish out to a serving bowl, garnish with shredded omelette, fried peanuts and fried shallot. Serve.

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