One of the most exciting aspects of visiting Malaysia is eating at all the food hawkers’ stalls. Here you can find all manner of food that is skilfully prepared and extremely savoury and tasty. The strong aromas of garlic, ginger and chillies permeate, it is a food lovers’ paradise. A favourite of mine is made with rice noodles. The Chinese influence can easily be detected in the use of the Chinese sausages, which are rich and sweet. This recipe is substantial enough for a one-dish lunch or makes a delightful addition to other dishes.
Soak the rice noodles in a bowl of warm water for 25 minutes. Then drain them in a colander or sieve. Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns and pat them dry with kitchen paper. Slice the sausages on a slight diagonal to about
Combine the eggs with the sesame oil, salt and half the pepper and set aside.
Heat a wok or large frying-pan over a high heat until it is hot. Add
Re-heat the wok over a high heat and, when it is very hot, add the remaining oil. Then add the shredded spring onions, garlic, chillies and onions and stir-fry for 2 minutes. Add the prawns and sausages and stir-fry for 1 minute. Then add the rice noodles, soy sauce, the rest of the black pepper, the oyster sauce, Shaoxing rice wine or dry sherry, chilli bean sauce and stock and continue to stir-fry for 2 minutes. Finally, add the bean sprouts and cooked egg and continue to cook for 2 minutes. Stir in the fresh coriander leaves for 30 seconds. Transfer to a warm platter and serve at once.
© 1996 Ken Hom. All rights reserved.