Recipe Ingredient
- 300g fresh yellow mee
- 10 medium sized prawns, shelled
- 1 piece fish cake, sliced
- 1 piece firm tau kwa, cut into strips
- 75g beansprouts
- 1 - 2 tbsp toasted peanuts, ground coarsely
- 1 lime, for juice
- Some chives, cut into 3 - 4cm lengths
- 3 - 4 tbsp oil
- 3 cloves garlic, chopped finely
- 2 shallots, chopped finely
- 1 tbsp chilli paste
- 1 tbsp preserved bean paste
- 2 tbsp tamarind juice
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar or to taste
Instructions
- 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.
