Sunday, 8 May 2016
Fried Hokkien Prawn Noodles
Famous Singaporean hawker dish. Yellow noodles and rice vermicelli are fried in a rich prawns and pork stock. It's serve with a sambal and a squeeze of lime juice.
500gms yellow noodles
250gms rice noodles or beehoon
2 sotong or cuttlefish, blanched and cut into rings
100gms pork belly, cook and cut into strips
2 eggs beaten
1 tbsp mince garlic
100gms beansprouts, wash
300gms prawns, cook
1 litres of prawn broth
Heat up 2 tbsp oil and fry eggs. Scramble with a ladle.
Add noodles and rice noodles, follow by beansprouts.
Stirfry all ingredients till combined. Spoon 1 tbsp oil down side of pan and continue to fry.
Ladle in 1 ladle of broth and continue to fry.
Add in another ladle of broth and mix well.
Dish up noodles into a pot.
Fry mince garlic with 1 tsp oil and add in 1 tbsp of light soya sauce.
Pour in remaining broth and add in noodles.
Mix well with the cuttlefish, prawns and pork belly.
Dish up and serve hot.
How to cook broth.
Heat up 1 tsp of oil in pot and add in 500gms of prawn shells.
Fry till prawns change colour and add in 2 litre of water.
Bring to a boil and add in 200gms pork bones or pork ribs.
Lower the fire and let soup simmers for 2 hours.
Add in seasonings to taste.