Singapore Restaurant-Style Big Prawn Hor Fun

Steps

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1. 1
   Prepare the prawns by deshelling, deveining and removing heads, keeping the heads aside. Mix together 1/3 tsp salt, 1/3 tsp sugar and a few dashes of white pepper. Gently toss the prawns with this seasoning mixture.
   ≈1:53
2. 2
   Separate and fluff the flat rice noodles gently to distribute evenly. Add 1 tbsp light soy sauce and 2 tbsp dark soy sauce, then mix gently with your hands until evenly coated.
   ≈2:35
3. 3
   Heat the wok on high heat and add plenty of oil, moving it around to prevent sticking. Add the noodles and spread them out. Fry for 20-30 seconds, then flip and stir gently with chopsticks to prevent breaking. Continue frying for 1-2 minutes until the noodles turn dark and absorb the wok hei (breath of the wok). Remove and set aside.
   ≈3:39
4. 4
   Wipe the wok clean and add a little oil on medium heat. Add the prawn heads and 4 slices of thinly sliced young ginger. Fry for several minutes, stirring frequently, until the heads turn completely red and become light in weight.
   ≈5:59
5. 5
   Add 4 cloves of finely chopped garlic, stirring constantly and adding a little more oil if needed to prevent sticking. Keep stirring until the garlic is fragrant.
   ≈7:30
6. 6
   Pour in 1.2L of hot water. Using a spatula or potato masher, gently press down the prawn heads to extract maximum flavour. Cover and simmer for 5-10 minutes.
   ≈8:04
7. 7
   Remove and discard the prawn heads. Stir in 2 tbsp sambal chilli, 1 tbsp oyster sauce and 1 tsp chicken stock powder (optional). Taste and adjust seasoning as needed.
   ≈9:03
8. 8
   Turn the heat to medium-high or high and add the seasoned prawns. Stir to ensure even cooking, turning any grayish parts to the other side until fully cooked through.
   ≈10:10
9. 9
   Add a handful of leafy greens such as baby gai lan or choi sum. Stir gently until tender. Taste and adjust seasoning with soy sauce or sugar as needed.
   ≈10:36
10. 10
    Slowly drizzle in the cornflour solution while stirring, adding just enough so the sauce clings to the noodles without being too thick, since eggs will be added next.
    ≈11:15
11. 11
    Turn off the heat and use the residual heat to gently drizzle in 3 lightly beaten eggs while stirring gently to break them up into the sauce.
    ≈11:40
12. 12
    Place the fried noodles in a serving bowl and pour the hot prawn gravy with the prawns and greens over the top. Serve immediately while hot.
    ≈11:59