Recipe Ingredient
- 3 tablespoons cooking oil
- 4 shallots, chopped finely
- 4 cloves garlic, chopped finely
- 1 tablespoon dried shrimps, washed and drained
- 2 tablespoons preserved soybean paste (tauchu)
- 200g unpeeled prawns, washed
- 200g rice vermicelli (bihun), soaked until soft
- 4 stalks flowering cabbage (choy sum/sawi), cut into 3cm lengths
- Chilli paste (mix together):
- 2 tablespoons chilli powder
- 125ml water
- Seasoning:
- 1 tablespoon light soy sauce
- 1 tablespoon squid/fish sauce
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon pepper
- 150g Chinese chives, cut into 3cm lengths
- 150g beansprouts
- 2 pieces hard beancurd (tau kwa), deep fried and cut into cubes
- Garnish:
- 3 red chillies, sliced
- 3 tablespoons shallot crisps
- 3 stalks spring onion, cut into 3cm lengths
- 2 eggs, fried into an omelette with a pinch of salt and sliced thinly
- 3 limes, cut into wedges
Instructions
- Heat the oil in a wok over a medium flame to sauté the shallots and garlic until fragrant. Add the chilli paste and fry until aromatic - about 3 minutes. Add the dried shrimps and fry for a minute before adding the bean paste and fresh prawns. Stir-fry until aromatic.
- Add the rice vermicelli, flowering cabbage and seasoning ingredients. Stir-fry to mix thoroughly, about 5 minutes.
- Add the chives, bean sprouts and fried beancurd and stir-fry to mix well. Turn off the flame and dish out unto a serving platter. Garnish before serving.
- Note: This popular breakfast fare and anytime snack is fried in a dry style, with the chilli powder and chives lending their aromas.
