Ingredient
6 eggs
350g fresh parwn, shelled and deveined
10 tbs Cooking oil
400g of Firm soya beancurd, cubed
15 dried red chillies, seeded, soaked in water till soft then drained
5 fresh red chillies
6 cloves garlic
15 shallots
100g dried shrimps, rinsed, soaked in water till soft, drained and coarsely punded
6 tbs fermented soya beans (taucheo)
400g dried rice vermicelli, soaked in water till soft, then drained
350g bean sprouts
100g chinese chives, cut into 2cm-long strips
salt to taste
6 limes, halved
Method
1) Boil the eggs, then leave to cool before removing the shell and cutting into thin slices, Set aside.
2) Steam the prawns for 5 mins until cooked, Set aside.
3) To a hot pan, add 2 tbs of oil and stir-fry the soya beancurd cubes till golden brown. Set aside.
4) Blend the dried chillies, fresh chillies, garlic and shallots in an electric blended on medium speed until a coarse paste forms.
5) to a hot wok, add 8 tbs of oil and fry the chillis paste for some 5 mins until fragrant.
6) add the dried shrimps and fermented soya beans and stir-fry until well incorporated.
7) Add the rice vermicelli, mix well and stir-fry for abt 10min until the vermicelli is cooked.
If necessary, add 1/2 cup of water to the noodles to prevent them from drying out.
8) Add bean sprouts and Chinese chives, mix well and stir-fry for another 3 mins.
9) Add salt to taste
10) Transfer the noodles to a serving plate. Top with steamed prawns, fried beancurd cubes, and egg. Before eating, squeeze the limes over the noodles and toss well.
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