10 medium prawns – shelled and chop coarsely
2 eggs – lightly beaten and season with a bit of salt, pepper and 1 tsp light soy sauce
2 tbsp Crispy ikan billis
Chopped Spring onion for topping
1 tbsp sesame oil
1 tbsp ginger strips
800 ml chicken stock
1 tsp light soy sauce
Dash of pepper
2-3 tsp of sesame oil
Salt to taste
1) Heat wok with sesame oil and saute ginger till aromatic and crisp, discard ginger, add in prawns and stir fry till pinkish.
2) Pour in egg mixture over the prawns to make omelette. When it is cooked on both sides, break it roughly with a spatula, add in the chicken broth and bring to a boil. Simmer over low heat for about 8 minutes and add in seasoning ingredients. Taste accordingly and adjust to your preference.
3) Blanch the mee sua in boiling water, drain and transfer to serving bowl. Ladle the omelette soup over it and topped with Crispy Ikan Billis and chopped spring onions.
4) Serve hot.