Prawn pad see ew
Raw peeled prawns
250 g, (buy 500g with shells), peeled, deveined
1 bunch(es), (Chinese broccoli), cut crossways into 4cm pieces
2 clove(s), crushed
Fresh rice noodles
⅓ cup(s), (80ml) (sweet soy sauce)
Fresh red chilli
1 whole, thinly sliced, to serve
- Heat half the oil in a large wok over high heat. Stir-fry prawns for 2–3 minutes or until they curl and change colour. Transfer to a plate.
- Meanwhile, cut any thicker gai lan stems in half lengthways. Add stems to wok and stir-fry for 2 minutes. Add gai lan leaves and garlic and stir-fry for 1 minute or until just tender. Transfer to a plate.
- Heat remaining oil in the wok. Crack eggs into the centre and stir. Cook for 30 seconds or until the egg is just set. Add noodles, prawns and gai lan and stir-fry for 2 minutes or until heated through. Add kecap manis and fish sauce. Toss to combine. Season with white pepper and serve with chilli.