Jackie M Google Hangout on Air Cook-along – Wat Tan Hor

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Utensils required –

Wok + wok ladle, or heavy-based pan + wooden spoon/ladle.

Ingredients –

250g fresh rice noodles

½ tsp soy sauce

½ tsp thick soy (caramel sauce)

Some chinese greens (baby bok choy)

1 TBS cooking oil

1 tsp minced garlic

250ml chicken stock

Pinch of pepper

2/3 TBS chicken stock granules

1 tsp tapioca flour

5 prawns

5 scallops

1 egg

Some fried shallots for garnish.

Instructions –

  1.  In a wok or pan, heat up about ½ TBS vegetable oil to smoking point.  Add rice noodles followed by soy sauce and caramel sauce and fry until charred at edges.
  2. Dish out and set aside.
  3. Add another ½ TBS oil and heat, then add minced garlic.  Lightly brown, then add chicken stock, pepper & stock granules.
  4. Add prawns and scallops and simmer until cooked through.  Add chinese greens.
  5. Separately mix ½ TBS tapioca flour with about 2 TBS cold water, then add to stock.
  6. Gently stir until sauce is thickened.
  7. Remove from heat, then crack an egg in the sauce and mix through.
  8. Pour sauce over noodles, sprinkle with some fried shallots and serve.


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