Serving size : 4

 

Ingredients

  • 900ml prawn soup stock
  • 80g lean pork
  • 70g medium sized prawns (shelled)
  • 1 egg, beaten
  • 500g fresh hokkien noodles
  • 80g bean sprouts

 

Seasoning

  • 1 tsp chicken stock granules
  • 1 ½ tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1/3 tsp five spice powder

 

Garnishings

  • 2 stalks spring onion, chopped
  • 2 tbsp deep-fried shallots
  • 1 egg (cooked, shelled, halves)

 

Thickening 

1 ½ tbsp. corn starch with 1 ½ tbsp. water (mixed)

Extra condiments (optional)

Chopped garlic, chopped chilli, black vinegar, chopped coriander

Method

Heat prawn soup stock and add pork to boil till cook. Remove pork and when cool, slice thinly.

Next add in seasonings and prawns to the soup and boil for 2 minutes.  Then turn off the heat, and add in beaten egg while stirring slowly.

In another pot, boil 2 litre water and put the hokkien noodles into the boiling water to cook for 4-5 minutes or al dente.  Remove and drain well, and portion the noodles into the bowls.

Arrange the sliced pork, egg, bean sprouts, fried shallots and spring onions on top of the noodles and ladle the prawn stock into the serving bowls. Optional: add extra condiments for extra taste.