Why bother to buy this popular dish from the hawker when you can rustle up an equally delicious version in a matter of minutes?
| Servings | 2 |
|---|---|
| Cooking Time | 10 minutes |
| Recipe by | Chef John See |
Ingredients
- 1 tbsp oil
- 2 tsp minced garlic
- 30g squid, sliced
- 30g tiger prawns
- 30g xiao bai cai, sliced
- 30g fishcake, sliced
- 1/4 cup chicken stock
- 1 tbsp sesame oil
- A pinch of salt and ground white pepper
- 2 tbsp cornflour
- 1 egg, lightly beaten
- 1 cup cooked Heavenly Rice
- 30g pickled green chilli, to serve
Method
- In a wok, heat the oil until hot. Fry the garlic till fragrant.
- Add the squid, prawns and cai xin. Stir-fry for 1 minute.
- Stir in the fishcake, stock, sesame oil, salt, pepper, cornflour and egg.
- Pour the thickened sauce over the Heavenly Rice and serve with pickled chilli.