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A very unique and tasty noodle.
Dry cook the prawn heads and shell in pan for 15 mins
Remove and transfer them into a pot
Add 2 cups of water and 3 tablespoons of chicken powder
Cover and boil stock over medium fire for ½ hour
Taste for seasoning
You can prepare this stock before hand and freeze it.
Heat up 5 tablespoons of oil in wok
Stir gently and add yellow noodles and rice vermicelli/bee hoon
Give it a good stir and add half of the hot prawn stock
Cook for about 5 mins covered
Move the noodle to the side of wok
Add remaining 2 tablespoon of oil and fry garlic till aromatic
Mix noodle and garlic well
Add squid, prawns and remaining hot prawn stock
Stir well and cover cook for 3 mins
Add fish sauce and bean sprouts/chinese greens
Stir and mix well
Serve with limau kasturi or lemon wedges
Do not burn the garlic. Whenever you cook prawns, keep the heads and shell in a ziplock bag in the freezer for future making of prawn stock.
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