|
15 medium prawns (shrimps)
100g pork
1 fish cake
100g chye sim
1 slice flounder (bian yu)
1 teaspoon minced garlic
500ml stock
600g flat yellow noodles
Seasonings:
1 tablespoon oyster sauce
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon fish sauce
|
|
Method:
Shell prawns, keep the tails and
de-vein. Cut pork and fish cake into shreds. Cut chye sim
into sections. Deep-fry flounder with oil until fragrant before
grinding into powder. Heat up 2 tablespoons of oil, fry minced
garlic until fragrant then add prawns, pork and fish cakes. Fry
evenly. Dish out and set aside. Pour stock and seasonings
into a pot and bring to a boil. Add noodles, chye sim and
flounder and fry well. Stir in prawns, pork and fish cakes.
Braise until the dish is fairly dry before serving.
|