花彫冬粉虾煲 by JJ Lily Ooh

Ingredients

800 gram of prawns

4 bundle tang hoon

Chopped garlic

Slice Ginger

Sauces

3 tbs of chinese wine

2 tbs light soya sauce

1 1/2 tbs oyster sauce

1 tsp fish sauce

Pepper

1 rice bowl of chicken stock

Method

Heat wok with oil, add Ginger and garlic and fry till golden brown, add prawns, tang hoon, sauces and some pepper (except wine) stir fry for 2-3 mins off heat , clay pot add chicken stock and bring to boil, pour in the prawns and tang hoon cover to cook for 5 mins, add in the Chinese wine and off heat. Serve with shallots and cilantro.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/896358210433256/