Photography Frencheschar Lim Art Direction & Styling Diane Ng
Recipe by Frederick Kho, executive chef of J65 Restaurant, Hotel Jen Tanglin Singapore
For the prawn stock:
1.5 litres water
500g pork or chicken bones, blanched in boiling water for 5min and rinsed
50g ikan bilis, fried
200g prawn shells
1 squid, cleaned
10 medium prawns
1 tsp fish sauce, to taste
¼ tsp dark soya sauce, to taste
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3 tbsp lard or vegetable oil
2 small eggs, lightly beaten
150g rice vermicelli
250g yellow noodles
60g bean sprouts
1 tbsp minced garlic
½ tbsp fried lard
3 stalks Chinese chives, cut into 5cm pieces
2 limes, halved
1 To make the prawn stock, add the water, blanched bones, ikan bilis and prawn shells to a large pot. When the water comes to a rapid boil, add the squid and prawns. Cook for 2min and remove from heat.
2 Remove the squid and prawns. Slice the squid into thin rings and peel the prawns, leaving the tails intact. Set these aside and add the prawn heads and shells to the stock pot.
3 Simmer for 40min, then strain the stock to remove residue. Season with fish sauce and dark soya sauce. You should get about 500ml of prawn stock.
4 In a wok, heat 1 tbsp oil and scramble the eggs quickly until they are semi-set.
5 Add both the types of noodles, bean sprouts, 1 tbsp oil and 2 ladles of prawn stock. Stir fry on high heat for 1min.
6 Pushing the wok contents to one side, add the last tablespoon of oil to the wok. Toss in the garlic and lard, and stir-fry for 5sec.
7 Add the chives and mix well. Then add 2 ladles of stock Put the lid on and leave to simmer for 3min.
8 Turn off the heat. Ladle the remaining stock over the noodles. Add the prawns and squid, mixing them evenly with the noodles. Serve with cut lime and sambal on the side.