Recipe by: Penelope Black
Source: Adapted from Soya & Spice: Food and Memoirs of a Straits Teochew Family Cookbook
- 400g fresh yellow noodles
- 400g fresh thick rice noodles
- 1kg prawns, peeled, deveined, shells & heads reserved
- 3 medium sized squid, cleaned
- 12 cloves garlic, peeled
- 8 eggs, beaten
- 8 tbsp fish sauce, or to taste
- Ground white pepper, to taste
- 1 bunch of chives, cut into matchstick lengths
- To serve, sambal chilli and calamansi limes (optional)
- Slice 6 cloves of garlic. Heat a large saucepan and add about 2-3 tbsp oil. Add the garlic and fry until fragrant. Add the reserved prawn shells and fry until the prawn shells are “golden” and crisp.
- Add 1L water and bring to boil and lower the heat down to a simmer. Cook for about 20 mins or until you get a rich broth.
- Add the whole squid in and cook gently for a few minutes. Remove the squidand slice thinly. Keep the stock on a simmer while you prepare the noodles.
- Heat a wok and add 4 tbsp oil. Fry the beaten egg into an omelette and when about 60% cooked, just scramble/chop it up roughly with your spatula/frying slice. Set this egg aside on a plate.
- Add a little more oil to the hot wok. Mince the remaining garlic and add to the oil. Sauté until fragrant and add the yellow noodles and thick rice noodles. Fry the noodles until it is quite dry. Add the fish sauce. Doing this well will prevent your noodles from getting soggy later. If you are cooking a large batch of noodles, you can do this in batches.
- Once your noodles are visibly dry, add just enough hot stock to cover the noodles. Put a lid on the wok and simmer for 5 mins, or noodles are hydrated again. Add the prawns and cook for a few more minutes until the prawns are cooked through.
- Add the cooked squid, chivesand mix through. Taste and adjust seasoning if necessary.
- Serve noodles with squid and prawns.
- Serve with sambal chilli and calamansi lime
Download PDF version here: singaporean-fried-hokkien-prawn-noodles-penelope-black