• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Description

Stop chasing after the best street food; make it at home. This recipe was first published in Amy Beh’s column, Cook’s Nook. 


Recipe Ingredient

  • 200g savoury radish cake (lobak koe) cut into small cubes (store-bought)
  • 1 tsp garlic (chopped)
  • 1 tbsp preserved radish (choy poh) (finely chopped)
  • 1 tbsp oil
  • 1 tsp sesame oil
  • 1 - 1 1/2 tbsp chilli paste
  • 1 handful beansprouts (tailed)
  • 5 stalks Chinese chives (cut into sections)
  • 4 - 5 prawns (shelled but keep the tails)
  • 2 eggs
  • [Seasoning] :
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • [Garnishing] :
  • Some sliced red chilli and chopped spring onion

Instructions

  1. Heat oil and sesame oil in a nonstick wok or saucepan. Fry garlic, chilli paste and dried radish until fragrant.
  2. Add radish cake pieces and seasoning. Stir-fry briskly.
  3. Break in eggs followed by prawns. Toss and fry to combine. In between, sprinkle in a little water.
  4. Add chives, beansprouts and stir fry briefly. Dish out to serve with garnishing.

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