This Wat Tan Hor Fun boasts an ultra silky and smooth texture with traces of slightly runny egg threads. Slurp it up with some pickled green chilli for ultimate satisfaction!
Crack 2 eggs in a bowl and beat lightly.
Add the prawn and marinade ingredients into a bowl and mix well, then cling wrap and refrigerate for later use.
Remove the root and the head part of the bean sprout, then rinse and drain dry.
Pluck out the leaves from the chye sim and cut into 6cm lengths, then wash and drain dry. Keep the stem and leaves separate.
Remove the skin from the garlic and ginger. Wash and chop the garlic finely and cut the ginger into thin slices.
In a bowl, combine all the gravy ingredients and set aside. In another bowl, mix the potato flour slurry ingredients until it forms a smooth consistency.
Wash the red chilli. Remove the seeds and slice thinly for the garnishing.
Put 1 TBsp of oil in a wok over high heat. Add in the Hor Fun and cook for one minute.
Add in the light soya sauce and sweet vinegar, and toss until the hor fun turns a slightly brown. Then transfer to a plate.
Next, add 1 TBsp of oil in the wok, then add in the chopped garlic and fry till aromatic.
Add the chye sim stems and fry for a minute. Then add the bean sprouts and chye sim leaves, and stir fry for another minute. Transfer to a plate.
Add another 1 TBsp of oil into the wok over high heat, then add in the sliced ginger and fry till aromatic.
Then add in the prawns and stir fry for 1 minute.
Next, pour in the bowl of gravy ingredients and bring to a boil.
Once boiling, pour back the chye sim, bean sprouts and prawns and stir well. Add in the potato starch slurry and the Chinese rice wine, mixing well.
Finally, pour in the beaten egg, swirling it over the gravy mixture and cook until the egg is 3/4 cooked, then remove from heat.
Pour the gravy over the Hor Fun and serve hot with red cut chilli or pickled green chilli.