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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, prepare a handful of bee hoon and soak it in warm water until soft.
Watch out
The water for soaking bee hoon should not be too hot, otherwise the noodles will easily break and get mushy.
Prepare about 50 grams of cha siu and cut into small strips, slice 1 onion, seed and shred 1 green chili and 1 red chili, smash and mince 2 cloves of garlic, cut a handful of green onion into sections, and place them on a plate for later use.
Watch out
Use a sharp kitchen knife when prepping to prevent slipping and cutting your fingers due to a dull blade.
Crack two eggs into a bowl and beat them well. In another bowl, add 1 tbsp curry powder, 1 tbsp oyster sauce, 1 tsp salt, 1 tbsp sugar, and 5 tbsp water, mix well to make the sauce.
Watch out
Stir the sugar and salt in the sauce until completely dissolved, otherwise the flavor will be uneven when stir-fried.
Wash hands thoroughly after handling raw seafood and eggs to prevent cross-contamination. Do not rub your eyes or touch other cooked food with hands that have touched raw shrimp.
Heat the wok and pour in cooking oil. When hot, pour in the egg liquid, let it set slightly, then scramble. Add fresh shrimp and stir-fry until they change color and are fully cooked, then remove and set aside.
local_fire_departmentHigh heat, about 2 minutesWatch out
If the shrimp is wet when added to the wok, oil will splatter. Pat them dry before cooking.
Leave a little oil in the wok, add the soaked bee hoon and stir-fry until fragrant and slightly charred, then remove and place on a plate for later use.
local_fire_departmentMedium heat, about 2 minutesWatch out
Drain the bee hoon thoroughly before adding it to the wok, otherwise it will stick to the pan and won't get charred properly.
Re-pour cooking oil into the wok, add onion and minced garlic to sauté until fragrant, then add green and red chili strips and cha siu, continue to stir-fry until fragrant.
local_fire_departmentMedium-high heat, about 2 minutesWatch out
Stir continuously when sautéing minced garlic and onion, otherwise the bottom will easily burn and turn bitter.
In turn, add the bee hoon, cooked eggs and shrimp, green onion, and finally pour in the prepared sauce. Turn to high heat and stir-fry quickly until the bee hoon is completely colored, then ready to serve.
local_fire_departmentHigh heat, about 2 minutesWatch out
Stir-fry quickly on high heat right after pouring the sauce, otherwise it will be absorbed unevenly and result in inconsistent flavors.
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