You don’t have to travel to Malaysia for a helping of this dish that’s bursting with umami goodness. Simply Her reader Doreen Law shares her recipe.
Serves 3-4
COORDINATION Rachel Xie PHOTOGRAPHY Winston Chuang
ART DIRECTION & STYLING Nikki Ho
INGREDIENTS
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 15min and drained
1 tbsp light soya sauce
150g lean pork, thinly sliced
200g chye sim
DIRECTIONS
1 Shell, devein and set aside the prawns. Reserve the heads and shells for the stock.
2 Place the prawn heads and shells, the water, 2 tbsp of garlic and 2 tbsp of shallots in a pot to make the stock. Bring to the boil, simmer for 5min, then set aside.
3 Heat the oil in a wok over medium heat. Add the remaining garlic and shallots, and fry for about 2min until fragrant.
4 Mix in the dark soya sauce and sugar. Add the stock and bring to the boil.
5 Add the noodles and simmer for 5min.
6 Stir in the light soya sauce. If the gravy is too thick, slowly add water, ¼ cup at a time, until it is thin enough to be stirred easily.
7 Add the prawns, pork slices and chye sim. Fry for 2-3min until all the ingredients are cooked.
This article was originally published in Simply Her April 2013.
