Name: Chilli prawn noodles
Yield: Serves four
Cuisine: Malaysian
Ingredients: 4 tbsp tomato sauce or ketchup; 4 spring onions, chopped; 1 egg white, beaten; 400 g (14 oz) fresh Hokkien noodles; ½ tsp salt; 1 tsp sugar; 1 tbsp cold water; 1 tsp cornflour, blended with; 2 tbsp sweet chilli sauce (e.g. Lingham’s SOS brand); 1 clove of garlic, crushed with the side of a knife blade; 2 tbsp peanut oil; 2½ cups chicken stock; 500 g (1 lb) green (raw) prawns, unpeeled

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Traditionally, Singapore’s famous, finger-licking chilli crab and chilli prawn dishes are mopped up with slices of fresh, commercial white bread. In this dish, the luscious sweet/spicy sauce comes with its own inbuilt mopping-up agent in the form of Hokkien noodles. While not strictly authentic, it is strictly delicious.

Ingredients

500 g (1 lb) green (raw) prawns, unpeeled
2 tbsp peanut oil

Method

Devein prawns by hooking out the black intestinal tract with a fine bamboo skewer. Heat peanut oil in a hot wok and fry prawns for 1 to 2 minutes until they turn red. Add chicken stock and simmer for 1 minute. Add garlic, chilli sauce, tomato sauce, salt and sugar, and stir well to mix.

Add cornflour paste, bring to boil and stir for 1 minute. Add half the spring onion and toss well. Sl

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Chilli prawn noodles

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