Seafood Wat Tan Hor

Ingredients
• 5x or so Fish balls - slice in half
• 5x or so Tofu fish balls (optional)
• 1x Fish cake (slice - optional)
• 1x thumb size Mince Ginger
• 1 tbsp Mince Garlic
• 4-5 large bowls of boil water
• Salt to taste


• 12x Fresh prawns (marinate in 1 tbsp of sugar for 30mins)
• 6x tbsp Cornstarch - mix in a bowl of cold water


• 1 packet of Hor Fun or Fried noodles


• 3-4 bunches of Kai Lan or Pak Choi or Lettuce (clean and cut)


• 2-3 Eggs (beaten in a bowl)


• 1 Chinese Black Vinegar


• 2-3 tsp of Chicken stock

Method of Cooking
1. Soak Hor Fun in water for approx 5mins or so (if you have fried noodles, once sauce is cooked, pour on top of fried noodles)
2. Drain and fry in oil till slightly brown or burn
3. Remove and place aside


4. Fry ginger and garlic in alittle oil until fragrant.
5. Add in fish balls, tofu fish balls and fish cakes.


6. Fry until brown, then add in boil water.
7. Once boil, add in chicken stock and salt along with cornstarch to thicken



8. Then add in beaten eggs, vegetables and turn off fire
9. After several minutes, stir the eggs into the mixture
5. Pour into Hor Fun or Fried noodles into a bowl along with sauce and serve