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Fried Hokkien Prawn Noodle AKA ?????


By .·:*¨¨*:·. Mommy Leong's Food Blog .·:*¨¨*:·. (Visit website)



Fried Hokkien Prawn Noodle is a popular local street food. You can find sometimes not one but two stalls selling Hokkien Prawn Noodle in a Hawker Food Center.

The essence of this dish is the richness of the stock. The flavor of the pork bones and prawns stock should be absorbed by the noodles but noodles should not be overcooked or soggy. The dish should neither be too dry or too wet. And the other contributing factor to a plate of yummylicious Fried Hokkien Prawn Noodle is the wok hei aka ??. (The flavour, tastes, and "essence" imparted by a hot wok on food during stir frying - Wikipedia)

It is no secret that Fried Hokkien Prawn Noodle is one of the most difficult dishes to perfect. That explains why the renowned stalls have long queues for their orgasmic Fried Hokkien Prawn Noodle.

Having said that, I am still going ahead to share my recipe for Fried Hokkien Prawn Noodle. Though it's nowhere near perfection for now, but it is good enough to curb my craving. Practice makes perfect. My Fried Hokkien Prawn Noodle will be mind-blowing... someday. ^^


Ingredients
100g of yellow noodles (parboiled)
200g of thick noodles
180ml of stock
6 prawns (with shells intact, pre-cooked in stock)
50g of pork belly (sliced, pre-cooked in stock)
80g of squids (sliced, pre-cooked in stock)
2 eggs (beaten)
20g of beansprouts
1 tablespoon of minced garlic
1 stalk of spring onion (cut into 3" long)

Preparation
Heat oiled pan to medium heat.
Stir fry garlic till fragrant before adding in eggs.
Break up the eggs and cook till slightly browned.
Add in the noodles and stir fry for another minute or so.
Pour the stock into the pan and cover with a lid.
Leave stock to reduce for a few minutes.
Toss in the prawns, squids, pork belly and beansprouts.
Stir and mix well.
Simmer for another 5 minutes or till stock thickens.
Adjust taste accordingly if necessary.
Add in the spring onions and toss well.
Serve with sambal belacan chili and lime.



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