← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g large prawns, shell on
• 1 tbsp Vegetable oil
• 3 cloves Garlic, smashed
• 1 l chicken or pork stock
• 2 tbsp dried anchovies (ikan bilis) (optional)
• 3 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 100 g Pork belly, cut into thin strips (optional)
• 200 g Squid, sliced into rings
• 3 Eggs
• 300 g Fresh yellow (Hokkien) noodles
• 300 g thick rice vermicelli (or thin bee hoon), soaked until soft
• 150 g Bean sprouts
• 1 handful Garlic chives, cut into lengths
• 1 tbsp Fish sauce
• ½ tsp White pepper
• 2 calamansi or limes, halved
• sambal belacan, to serve

Method

1. Peel the prawns, keeping heads and shells. Fry the shells in 1 tbsp oil with the smashed garlic for 4–5 min, pressing the heads, until bright red and fragrant.
2. Add the stock and ikan bilis (if using), simmer for 25 min, then strain. Poach the peeled prawns in the stock for 2 min and lift them out.
3. Heat 3 tbsp oil in a large wok over high heat. Fry the garlic and pork belly (if using) for 2 min, then add the squid for 1 minute. Push aside, crack in the eggs and scramble until just set.
4. Add both noodles and toss to mix. Ladle in about 500 ml of the prawn stock, cover and let it bubble for 3–4 min so the noodles soak up the flavour.
5. Uncover, add the bean sprouts, chives, prawns, fish sauce and pepper and toss for 2–3 min, adding more stock until the noodles are moist and slurpy, not soupy.
6. Serve with calamansi and a dab of sambal belacan on the side.

Tips

• The stock is everything: more shells and heads mean deeper flavour, so save prawn heads in the freezer.
• Contains shellfish, molluscs, fish, egg and wheat.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Nomadette