Lam mee with sambal belacan

Ingredients

• For the gravy
• 1/2 liter prawn stock
• 1 1/2 tbsp dark soya sauce
• 1 tbsp oyster sauce
• 2 eggs - lightly beaten
• 1 1/2 tbsp corn flour (mix with some water)
• Pepper for taste
• Salt for taste (only if needed)
• Others (subjective to the amount you prefer)
• Thick egg noodles (blanched)
• Kai Lan (Chinese broccoli) - blanched
• Prawns - remove head, de-vein and leave the tail on
• Fish balls
• Squids/sotong - cleaned and cut into round rings.
• 4 garlic - chopped
• 1 inch ginger - chopped
• 2 tbsp oil

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Preparation

• Sauté ginger and garlic.
  
  Add in seafood and fry for about 2-3 mins.
  
  Pour in stock and simmer.
  
  Meanwhile assemble noodles and kai lan in a bowl.
  
  When stock is heated through, add soy and oyster sauce.
  
  Season with pepper and salt.
  
  Gently swirl in eggs using a chopstick.
  
  Pour corn flour to thicken the gravy.
  
  Then pour the gravy over the noodles.
  
  Serve with sambal belacan.