Prawn Noodles Recipe

INGREDIENTS 

250 g yellow noodles

3 cloves garlic  minced

350 g prawns 

Spring onion thinly sliced 

Salt

Pepper

Oil

6 cloves of garlic minced 

6 pcs fish balls

2 pcs fish cake sliced 

200 g minced chicken or pork

1.5 litre water

1 cup ikan bilis or dried anchovies

1 pack bok choi 

METHOD 

1. Clean and wash the prawn and set aside.

2. Wash and drain the ikan bilis then set aside.

3.Removed the head of the prawns and the scales leaving the tail then set aside. Cut the back of the prawn down before the tail.

4. Making the garlic oil. In a pan heat the 5 tbsp of oil and fried  the garlic until it turns lightly brown. Transfer it immediately to a bowl bec we dont want the garlic to be burnt. The oil is still hot so the garlic will cook still while in the bowl. Set aside

     For the minced meat. Heat the oil and saute the garlic until fragrant and put in the meat I prepared saute for 5minutes then put 2 tbsp light soy sauce stir and Cook for 2 minutes then set aside.

5. In a large pot heat 3 tbsp oil and saute the garlic till fragrant and put in the  ikan bilis saute for 3 minutes then pour in the water.

6.Simmer for 18 minutes then removed the ikan bilis and put in the scales and head of the prawns.  Bring it to boil for 15 minutes.

7. Removed the scales and the head of the prawns and then pound it in mortal and pestle  with 3 tbsp of the stock. Strain the juice from  the head and scales of the prawns and strain it using a strainer and pour in the juice to the stock.

8. Simmer again the stock then put in the prawns body and let it cook for 1 minutes and immediate transfer to a ice water leave it there  for 2 minutes and drain then set aside.

9. Blanched  the bok choi set aside.

10. Wash the yellow noodles or hokkien  mee with warm water drain and set aside.

11. In a bowl put yellow noodles fish balls, fish cakes, minced meat  and prawn then pour the stock and garnish with spring onion and garlic oil. You can add sambal belechan or chillie. Served while hot.