Ingredients:
1/2 packet vermicelli (bee hoon)
200g bean sprouts (taugeh)...
2 firm soya beancurd (tau kwa)
2 eggs
5 tbsp cooking oil
200 g shrimps, unshelled and devein
Ingredients to pound:
70g dried prawns, soaked
2 cloves garlic
10 shallots
2 tbsp ( taucheo) preserved soya beans
0.5-1 tbsp belachan
2 tbsp chilli paste
Seasoning:
2 tbsp sugar
1 -1.5 white rice vinegar
2 tbsp tomato ketchup
¼ cup water
1 to 1 ½ tsp salt ( per individual taste)
½ tbsp of chicken powder
Method:
1. Soak vermicelli in cold water for 1 hour. Scald with boiling water and drain. Fast method pour boiling water over vermicelli in a basin and let it soak for fo 3mins.
2. Pound dried prawns, taucheo, garlic, shallots and belachan. Add the chilli paste.
3. Cut tau kwa into small strips and fry till slightly brown set aside.
4. Beat the eggs with a pinch of salt and fry into a large omelette. Cut into shreds for garnishing.
5. Heat up the 5 tbsp of oil and fry the pounded ingredients until fragrant.
6. Add in shrimps, stir fry for 2 mins.
7. Add in the vermicelli and seasoning. Sprinkle with some water and white vinegar, add in bean sprouts.
8. Adjust seasoning according to taste, please. Stir with chopstick and toss till bee hoon is soft and cooked. ( don’t over stir so that the bee hoon in long and nice stripes)
7. Dish up and garnish with fried tau kwa strips, shredded chili (optinal) and shredded egg omelette.
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