1 pack of rice vermicelli (bee hoon) – soaked
1 kgs of prawns – shelled - season with salt and pepper
2 pcs of cut cuttlefish - season with salt and pepper
2 medium size fish cake - oil fry and sliced
1 small or 1/2 big cabbage - sliced
Shallots - sliced
Garlic - chopped
Spring onion and coriander for topping
Prawn stock (May use chicken or bone stock)
Oyster sauce 2 tbsp
Light soya sauce 2 tbsp
Salt and pepper
Instructions
- Heat wok with oil, add some garlic fry till fragrant.
- Add prawns and cuttlefish stir fry till half cooked and dish out set aside.
- Same wok add oil, add garlic fry till fragrant, add cabbage and stir fry for 1-2 mins.
- Add bee hoon, 2 tbsp each of oyster and light soya, stir fry for 3-5 mins.
- Add in prawn stock to bring it to boil (Stock level about cover bee hoon).
- Once the stock has started boiling, add in the prawns, fish cake, cuttlefish and simmer till the bee hoon is softly cooked.
- Lastly add salt and pepper to taste, dish and top with shallots, spring onion and coriander.