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Add a photomouthwatering with crispy noodles, drenched in flavored stock, seafood, mustard greens and poached egg.
Ingredients
- 1/2 liter prawn/chicken stock
- 3-4 fish balls - cut into two
- 6 pieces medium size prawns - remove skin and de-veined.
- 1-2 squids - cut into rings
- 4-5 stalks Chinese mustard green (other green leafy veggies) - sliced
- Spring onions for garnishing
- 2 tbsp of corn flour (mix with water for a thick liquid)
- 2 rolls of yee mee
- 2 eggs
- Pepper and salt for taste
Directions
- Simmer stock till heated through.
- Season with salt and pepper.
- Gently break eggs and poach one by one.
- Place on a serving plate with a roll of yee mee.
- Top with poached egg.
- Into the stock, add prawns, fish balls and squids.
- Simmer until cooked.
- Add mustard and corn flour.
- Stir and the stock will thicken.
- Pour over yee mee and garnish with spring onions.
- Serve immediately with sliced red chilies with soy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 2 servings | |
| Calories 99 | |
| Calories from Fat 46 | 46% |
| Total Fat 5.11g | 6% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 191mg | 8% |
| Potassium 116mg | 3% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.6g | 0% |
| Protein 6.82g | 11% |
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