• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. 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.
  2. Add the rice vermicelli, flowering cabbage and seasoning ingredients. Stir-fry to mix thoroughly, about 5 minutes.
  3. 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.
  4. Note : This popular breakfast fare and anytime snack is fried in a dry style, with the chilli powder and chives lending their aromas.

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