Fried Beehoon Braised in Mushroom & Prawn Stock by Lilian Liong

1) I used 15 Tiger prawns
2) I omitted the fish sauce

3) Added a handful of dried shrimps and blended them
4) Added dried Chinese mushrooms. Soak in hot water for about 30 minutes, strain and reserved the liquid.
5) In place of the 1.5 litres of water to cook the prawn stock, I used: 500ml of mushroom liquid & 1 litre of tap water
6) I added the dried blended shrimps and mushrooms at Step 13 of the recipe.

Lemme know if you're unclear ya. More time consuming than the usual fried bee hoon but definitely worth it