For my Noodle in Chilli Egg Gravy, I used the basic chilli crab sauce recipe for the gravy.
To further enhance the flavour:
- add prawn stock to the gravy;
- season the prawns with a bit of salt and fry them in garlic oil till just cooked; and
- cook the egg in residual heat to give it a creamy texture.
I love the creamy texture and the tangy sweet & hot taste of the gravy. This goes well with any seafood. Today, I used prawns to complete this simple noodle dish.
- 180 gm dried egg noodle (boil in salted water till tender & drain)
- 8 large prawns (shell, devein & slightly salt; keep the shells for the gravy)
- Choy sum (cut into chunks)
- 2 cloves garlic (minced)
- 3 tbsp oil
- Gravy ingredients:
- 1 tbsp chilli oil
- 2 fresh chillis (mince)
- 1 dried chilli (de-seed & mince)
- 1 tsp roasted belachan
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp tomato ketchup
- 1 egg (beaten)
1. Dry fry the prawn shells and when the shells are dry, add 1 tbsp of oil. Fry till prawn shells are fragrant. Add 1 cup of water, bring to the boil and simmer for 15 mins. Strain to discard shells. Set prawn stock aside.
2. Heat 1 tbsp of oil and add the prawns and garlic. Fry till the prawns changed colour – this means the prawns are cooked. Remove and set aside.
3. Cook the noodles in salted boiling water till tender. Strain and set aside.
4. Blanch choy sum in boiling water. Remove and set aside.
5. Prepare the gravy: heat 1 tbsp of oil and add garlic to fry till fragrant. Add chilli oil, chillies, belachan, sugar, lemon juice, tomato ketchup and prawn stock. Bring to the boil and simmer for 5 mins.
6. Add noodles, choy sum and prawns and give it a quick stir. Remove noodles, choy sum and prawns to serving plates.
7. There should be gravy left in the pan. Pour beaten egg into the gravy, give it a quick stir and turn off the heat. The residual heat should cook the egg. Pour gravy over the noodles.
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