Seafood Hor Fun

thedomesticgoddesswannabe.com

Hai N Far

1kg hor fun or kway teow

300g green leafy vegetable - I used cai xin, cut, washed and drained

300g sliced meat

1 fish cake, sliced thinly

12 large prawns, shells removed and deveined

4 egg whites (or 3 whole eggs)

2 litre chicken/vegetable stock

1 litre water

4 tbsp potato starch mixed with 4 tbsp water (more if you want a thicker gravy)

2 tbsp light soy sauce (more if required),

3 tbsp dark soy sauce (more if required)

3 tbsp vegetable oil, divided

3 tbsp garlic, divided

1 tsp ground white pepper

Fried shallots (optional)

subheading: Marinate for meat:

1½ tsp light soy sauce

1 tsp shao xing wine

½ tsp sesame oil

1 tsp corn starch

¼ tsp white pepper

Note: Ingredients may have been altered from the original.

Directions at thedomesticgoddesswannabe.com

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