WAT TAN HOR (aka KWAY TEOW SIRAM)
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 –
- 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.
- Dish out and set aside.
- Add another ½ TBS oil and heat, then add minced garlic. Lightly brown, then add chicken stock, pepper & stock granules.
- Add prawns and scallops and simmer until cooked through. Add chinese greens.
- Separately mix ½ TBS tapioca flour with about 2 TBS cold water, then add to stock.
- Gently stir until sauce is thickened.
- Remove from heat, then crack an egg in the sauce and mix through.
- Pour sauce over noodles, sprinkle with some fried shallots and serve.