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Salted Egg Prawn on Crispy Noodles

  • Prawns, boiled 1.2 kg
  • Margarine 300 g
  • Curry Leaf 25 g
  • Chilli Padi 25 g
  • Evaporated Milk 192 ml
  • Cereal 75 g
  • Crispy Noodle (ready-made) 125 g
  1. Salted Egg Prawn on Crispy Noodles

    • In a pot of boiling water, lightly blanch the prawns for 1 minute. Remove and set aside.
    • In a separate pan, melt margarine to sauté curry leaf and chilli padi still fragrant.
    • Stir in salted egg powder and evaporated milk. Continue to stir till the powder dissolves and has been well-incorporated.
    • Add in cereal and stir-fry for another 1-2 minutes. Then, add in prawns, ensure that all the prawns are coated with cereal.
    • To plate, place the crispy noodles on the plate and portion the salted egg prawns on top.