Fried Hokkien Prawn Noodles

        

         The hokkien culture brings us many satisfying dishes that are simple, hearty and intense in flavor, with Hokkien mee being a favourite choice for a quick bite anytime

250 g belly pork

1.51 water

500 g prawns

60 g oil

6 cloves garlic, chopped

200 g squid, cut into rings

3 eggs

500 g yellow noodles

250 g thick bee hoon

100 g chives

150 g bean sprouts

1-2 tbsp fish sauce

Salt and peper to taste

Sambal

10  dried chillies, soaked

10 shallots

2 candlenuts

25 g belachan

60 g oil

Salt and sugar to taste

Lime slices to serve

1.To make the stock: Boil the belly pork in 1.5 litres of water for 20 minutes, remove and reserve the cooking liquid. Dice the belly pork and reserve for the noodles.

2.Clean and remove prawn shells and heads.

3.Heat 2 tablespoons of oil, fry 2 teaspoons of garlic till fragrant, and the prawns shells, fry till bright red and aromatic.

4.Add the reserved boiling liquid, bring to a boil and simmer for up to an hour.

5.To meke sambal: Bled the dried chillies, shallots, candlenuts and belachan till fine.

6.Heat the oil in a frying pan, add the blended ingraients and fry over medium heat till oil exdes

7.Add salt and sugar to taste and set aside till cooled. Serve with sliced lime of mix with the lime juice before serving

8.To fry the noodles: Heat the remaing oil in the wok and fry the remining garlic till just brown.

9. Add the prawns boiled pork belly and the squid rings. Fry till just pink, break the eggs into the mixture and toss well.

10.Add the two types of noodles and fry till well mixed and cooked, spooning lades of the prawn stock ad you cook the noodles for up to 7 minutes

11.Lastly,add the chives and bean sprouts, toss well with the fish sauce and seasoning.

12.Serve with sliced chillies, sambal and limes