Fried Hokkien Prawn Noodles 福建炒虾面! 🦐

Ingredients: (portion for 2 adults and 3 kids)

• 200g Blanched Pork Belly, cut into strips
• 250g Trimmed prawns , boiled
• 300 g sotong, boil and cut into rings
• 2 pieces of fish cake, sliced thinly 
• 850 ml prawn stock (estimate) 
• 4 eggs, beaten
• 400g yellow noodle
• 300g thick Laksa beehoon
• 300g Beanspouts
• 2 tbsp minced garlic
• 100g Spring onion, cut into sections
• Sambal chili and limes (optional) * chili is store-bought 

Seasoning:

• 2-3 tbsp light soya sauce
• 1 tbsp oyster sauce 
• 1-2 tbsp fish sauce

* Note: Pls adjust accordingly to your taste.

How to prepare prawn stock:

1. I accumulated about a kg prawn shells and heads in the freezer. Rinsed prawn heads and shells and drained of water. 
2. Heat pot/wok with 3 tbsp oil. Add thumb-size smashed ginger and 7-8 cloves garlic. Sauté till fragrant. Add prawn heads and shells and fry over high heat till shells are bright red. Drizzle 2 tbsps of Chinese cooking wine around the wok. 
3. Add about 1.5litres of hot water or enough water to cover the shells. Bring it to a boil. Add few stalks of spring onion and coriander roots. Simmer on low heat for about an hour. 
4. Let it cool, sieved and set aside soup stock. You can prepare stock in advance and freeze for later use. 

Method:

1. Boil a pot of water with a thumb-size of ginger. Blanched Pork belly till cooked and set aside. Sliced into smaller pieces when cooled. Parboiled prawns and sotong for a min. Do not overboil the seafood as it'll result in overcooking it. Remove and set aside.
2. Heat wok till hot. Add 4 tbsp of oil and pour in beaten eggs. Let the eggs set and use a spatula to cut into small pieces. Add noodles and beanspouts. Stir and mix well. Pour in 1/3 of the stock , cover and cooked over moderate heat till noodle are almost dry.
3. Add another 1/3 of the stock and cover. Continue to cook till noodle is almost dry. Push noodle to one side . Add 2 tbsp of oil and chopped garlic. Saute garlic till fragrant. Add remaining stock, pork belly, prawns and squids. Give it a quick stir. Then mix noodles with the ingredients to combine and add seasonings and spring onion. Stir fry till stock is almost dried. Off heat and serve with Sambal chili and lime. 😊

Note:  I cooked in smaller portions as it is easier to manage.