- 1 kg egg noodles ( soak in boiling water for 3 minutes then drain the water & set aside)
- 500 grams of large/medium sized prawns ( de-vein, remove skin with tail on)
- 1 kg fishballs
- some olive oil for frying
- 3 tbspn sesame oil
- 3 large onions
- 12 cloves of garlic
- an inch of ginger
- 1 tbspn light soya sauce
- a dash of white pepper
- 1/2 chicken stock cube
- seasalt to taste
- 3 ltrs of water
- a packet of Japanese chye sim ( cook in boiling water for a minute then drain the water and set aside)
For garnishing;
- chopped spring onions & Chinese parsley
- fried shallots
- sliced red bird eyes chillies mixed with light soya sauce ( for added spiciness)
METHODS;
- Using a good processor, blend the onions, garlic & ginger coarsely.
- Next, heat olive oil in a cooking pot and fry the blended ingredients till fragrant.
- Then add light soya sauce, pepper, sesame oil and fry for a few secimds.
- Add in the water and cook till it reach boiling point. Add in the fishballs and cook for about 5 minutes followed by the prawns. Add seasalt to.taste them turn off the heat.
- When serving, put a handful of egg noodlesin a bowl then pour over it the broth. Arrange the chye sim at the side and garnish as shown below. Enjoy while it's hot!
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