Stir Fried Ricecake Strips
- 1 oz. seeded dried red chiles (soak in water)
- 2 fresh red chilies (seeded)
- 3 small shallots (peeled and sliced)
- 1 teaspoon oil
- A pinch of salt
- 5 tablespoons Aloha shoyu
- 1 1/2 tablespoons dark Aloha shoyu
- 1 tablespoon sugar
- 1/2 teaspoon fish sauce
- Scant 1/2 teaspoon salt
- 2 dashes white pepper powder
- 12 shelled prawn (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes)
- 1 lb. fresh flat rice noodles (completely loosened and no clumps)
- 2 Chinese sausages (sliced diagonally)
- A bunch of fresh bean sprouts (rinsed with cold water and drained)
- A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)
- 3 cloves garlic (chopped finely)
Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.
Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir.
Transfer prawns out of water and the sausage slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the Chinese sausage. Add the bean sprouts. Immediately follow by 16 oz. of the flat noodles.
Add 5 tablespoons of the sauce into the wok and stir vigorously to blend well. Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.
Add about 1 tablespoon of chili paste (if you like it spicy, add more).
Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately