Ingredients
4 small bundles (approx 140g) of Tang Hoon or Glass Noodle (Soak in water for about 15 minutes to soften. Drain and set aside.)
8 – 10 Prawns (de-veined, trimmed and patted dry)
2 – 3 Shallots (sliced)
3 – 4 cloves Garlic (chopped)
½ thumb size Ginger (chopped)
1 stalk Spring Onion (separate white part to cook, the green part for garnish)
SEASONING
300g Water
2 tbsp Oyster Sauce
2 tbsp Sesame Oil
2 tbsp Light Soy Sauce
3 tsp Dark Soy Sauce
2 tsp Sugar
Dash of White Pepper
GARNISH
Spring Onion
Chilli
Method
- Mix all seasoning ingredients in a bowl and set aside.
- Heat up a pan at medium-high heat, and drizzle some oil onto the pan. Fry the prawns till they are about 70–80% cooked. Remove and set aside.
- Leave the prawn oil in the pan and add in the white part of spring onion, garlic, shallots and ginger. Stir-fry till fragrant.
- Add in tang hoon and stir-fry for a while. Add in ½ of the seasoning liquid and stir-fry continuously so that the noodles absorb all the seasoning.
- Drizzle in the rest of the seasoning, and stir-fry for a few seconds. Be sure to leave a little liquid in the pan.
- Transfer the noodles to a heated claypot drizzled with a little oil. Arrange the prawns on top of the tang hoon. Cover with a lid, lower the heat and allow it to cook for 2–3 minutes to fully cook the prawns, while leaving some liquid behind so the dish won’t be dry.
- Garnish with chopped spring onions and chilli before serving.
Recipe by Doreen Quek
