If you asked how many ways are there to prepare fried mai fun, the answer should be endless. Being a Singaporean Chinese, I have not been to birthday parties, or to any celebrations without the infamous fried bee hoon or mai fun (How you say it depends on the dialect. I'm Cantonese so we call it mai fun). How it is being fried though is the fun bit.
What I have done then, is to combine her prawn dish with some carbs, and da dah, a new dish is born! Thank you Popo for another inspirational dish. =)
Tangy Prawn Fried Mai Fun1/2 packet of bee hoon or mai fun soaked in warm water
600 grams of prawns (I used Australian Green prawns) shelled and de-veined
1 tomato diced
2 red chilli chopped
1 red onions sliced
2 carrots sliced
1 bunch of spring onions sliced
3-4 tablespoons of Worchestershire sauce
1 tsp of soya sauce
1 tsp of sugar
1/4 cup of stock
Heat pan with oil, sizzle onions and chili and cook till soft. Toss in tomatos, carrots and then prawns. Add sauces in with a dash of stock. Simmer. Sprinkle sugar in. Toss mai fun and spring onion through. Serve with some shallots.
I can't wait to share this dish with my friends from Presto Pasta organized by Ruth. This week it is hosted by Haalo from Cook (Almost) anything once.