Heat oil in a wok. Fry shallots and garlic until fragrant. Add preserved bean paste, chilli paste and tamarind juice. Fry until fragrant.
Add mee and sprinkle lightly with water. Put in prawns, fish cake and tau kwa slices; combine.
Add in seasoning to mix. Stir well. Add beansprouts. Keep stirring to prevent mee from sticking to the wok. Dish out to serve, garnished with chives, ground peanuts and a dash of lime juice.