INGREDIENTS

  • 200g loh shu fen
  • 5 prawns (peeled)
  • 1 tbsp minced garlic
  • Chopped spring onions
  • Fried shallots
  • 2 tbsp oil
  • 1 Egg

Marinate:

  • 100g minced chicken or pork
  • 1 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • ½ tsp sesame oil
  • ½ tsp cornstarch
  • Dash of white pepper

Sauce:

  • 1 tsp. light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp oyster sauce
  • 150 ml chicken stock
  • Dash of white pepper
  • ½ tsp cornstarch
  • Pinch of salt
  • Pinch of sugar 

STEPS

  1. Marinate 100g minced chicken or pork with 1 tsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark soy sauce, ½ tsp sesame oil, ½ tsp cornstarch and a dash of white pepper, and set aside
  2. Heat 1 tbsp oil in work and add 1 tbsp minced garlic. Stir-fry until fragrant and add marinated minced meat and add prawns
  3. Stir fry for two minutes, and set aside
  4. In a bowl mix together all the ingredients from the sauce list section
  5. Heat claypot with 1 tbsp of oil, add 200g loh shu fen and sauce mixture.
  6. Bring to boil the add minced meat and prawns on top, cover and simmer for 3 minutes
  7. Crack an egg into the claypot, and garnish with chopped spring onions and fried shallots

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