Recipe Description
Stop chasing after the best street food; make it at home. This is like the Malaysian version of the Korean Teok-pok-ki! This recipe was first published in Amy Beh’s column, Cook’s Nook.
Recipe Ingredient
- 4pieces steamed rice rolls (chee cheong fun) cut into sections (store-bought)
- 1tsp garlic, chopped
- 1tsp shallots, chopped
- 1tbsp dried prawns, chopped
- 2tbsp oil
- 2tbsp oil
- 1tbsp preserved radish (choy poh), finely chopped
- 1tsp chilli paste
- 50g prawns
- 50g green dragon chives (cheng loong choy) cut into sections
- 1stalk mustard green (choy sum) cut into sections
- For Seasoning:
- 1tbsp black pepper sauce
- 1tbsp light soy sauce
- 1/4tsp pepper
- 1/4tsp ground black pepper
- sugar to taste
- 1/2tsp chicken stock powder
- dark soy sauce for colour, optional
Instructions
- Heat the oil in a nonstick wok and sauté garlic, shallots and dried radish until fragrant.
- Put in chilli paste and dried prawns. Sauté well.
- Push ingredients aside and add in prawns and seasoning. Break in the eggs and scramble until set.
- Add rice rolls followed by chives and mustard green. Toss briefly to combine. Dish out and serve.
