Hokkien Mee Omelette Wrap with Sambal Mayo

Method

1. Peel and devein the prawns and cut them into 1.5 cm pieces. Put the shells and chicken stock in a small pot, simmer over medium-low heat for 8 min to draw out the prawn flavour, then strain. Mince the garlic and cut the chives into 3 cm lengths.

   Add in this stepChicken stock 350 ml

   medium-low heat

2. Heat a 28 cm wok over high heat, add about 60% of the oil and stir-fry the garlic and prawns for 1 min 30 sec, until the prawns turn pink.

   Add in this stepVegetable oil 1½ tbspGarlic cloves 3Shell-on prawns 160 g

   high heat

3. Add the noodles and fish sauce and toss over medium-high heat for 5 min, adding the prawn stock in 3 rounds. When the noodles have soaked it up and look moist and glossy, toss in the bean sprouts and chives for 30 seconds, turn off the heat and divide into portions.

   Add in this stepYellow egg noodles 200 gFish sauce 2 tspBean sprouts 60 gGarlic chives 20 g

   medium-high heat

4. In a small bowl, mix the mayonnaise, sambal and the juice of half the lime into sambal mayo. Spoon it into a piping bag or sandwich bag and snip a small corner for neat drizzling.

   Add in this stepMayonnaise 2 tbspSambal (chili paste) 2 tspLime or calamansi ½

5. Make one omelette per serving (×2 in total). Beat 2 eggs per omelette with the salt. Heat a little of the remaining oil in a 20 cm non-stick pan over medium heat, pour in the egg and stir in wide strokes with chopsticks for 1 min. Stop when the base is set but the top is still glossy.

   Add in this stepEggs 4Salt 1 pinchVegetable oil 1 tbsp

   medium heat

6. Pile one portion of noodles on half the omelette, fold it over and slide it onto a plate. Zigzag with sambal mayo and serve with the remaining lime cut into wedges.

   Add in this stepLime or calamansi ½