Ingredients (Serves 3-4)
- 15 large prawns
- 2 cups water
- 5 tbsp minced garlic
- 5 tbsp minced shallots
- 3 tbsp vegetable oil
- 2 tbsp dark soya sauce
- 1 tbsp sugar
- 400g Hokkien noodles (soaked for 15 minutes & drained)
- 1 tbsp light soya sauce
- 150g lean pork (thinly sliced)
- 200g chye sim
Directions
1. Shell, devein & set aside the prawns. Reserve the heads & shells for the stock.
2. Place the prawn heads & shells, the water, 2 tbsp of garlic & 2 tbsp of shallots in a pot to make the stock. Bring to boil, simmer for 5 minutes, then set aside.
3. Heat the oil in a wok over medium heat. Add the remaining garlic & shallots, & fry for about 2 minutes until frangrant.
4. Mix in the dark soya sauce & sugar. Add the stock & bring to boil.
5. Add the noodles & simmer for 5 minutes.
6. Stir in the light soya sauce. If the gravy is too thick, slowly add water, 1/4 cup at a time, until it is thin enough to be stirred easily.
7. Add the prawns, pork slices & chye sim. Fry for 2-3 minutes until all the ingredients are cooked.