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Number 3 Turns Up For Dinner

Bunny is pounding her wok like a beast. Despite her cat's mournful mews for food, she presses on and occasionally steals a glance at the window. While she watches the beautiful sunset, she is gripped by an unexplained sense of premonition. Suddenly, from the corner of her eyes, she sees her sister walking through the condo's front door with a stranger. She breaks out in cold sweat. Who is the strange man holding her sister's hand and would he be staying for dinner? She had only cooked for two! *screams of terror*

Can this pass for a kitchen crime novel?

As I was making my Triple Chilli Prawn Noodles today, I was inspired to make two versions of it. First version is dry while the second has egg gravy.

I like this recipe because it makes the food more fun when we need to stretch the dish, whether there is an unexpected guest at dinner or how to create a new dish from leftovers.

The idea is not to open tinned food or start a dish from scratch, but rather one can just strrrrretch the Triple Chilli Prawn Noodles with a few new ingredients. Let's start!

Triple Chilli Prawn Noodles

In medium hot pan, brown some dried shrimps. While this is frying, heat some water to boil flat rice noodles on the side.

Triple Chilli Prawn Noodles

Set dried shrimps aside, now flash fry prawns to brown them and set aside in a bowl for later use. (Prawns should be 50% done)

Triple Chilli Prawn Noodles

Add shallot and dried chillies...

Triple Chilli Prawn Noodles

Followed by ginger garlic paste. Quickly add Shaoxing wine, soy sauce, chilli oil and some sea salt.

Now check up on the boiling rice noodles. If it is about 80% done, transfer it to the wok and start frying it with the rest of the ingredients.

Triple Chilli Prawn Noodles

Make sure the wok is at high heat. Now add prawn stock to cook and enhance the flavour of the noodles.

Triple Chilli Prawn Noodles

Finally turn off the fire and toss noodles with blanched vegetables and scallions.

If you had bought whole prawns, don't forget to make prawn stock. They can be stored and added to many dishes for extra flavour.

So if you need to accommodate an extra guest at dinner or you want to jazz up your leftover, I suggest that you use prawn stock, add some eggs and a bit of cornstarch to thicken the gravy. You can add fishballs too for more meat.

It's really so good!

Volcano Chilli Prawn Noodles

Recipe serves 2

Prep time: 20 minutes

Cook time: 15 minutes

Prawns - 8

Marinate in:

Paprika - 1/2 tsp

Soy sauce - 1 tsp

Mixed ground peppercorn - 3 pinches

Shaoxing wine - 2 tsp

Chilli flakes - 2 pinches

Dried shrimps - 2 tbsp

Shallots - 2

Ginger garlic paste - 1 tsp

Shaoxing wine - 1 tbsp

Soy sauce - 1 tsp

Chilli oil - 2 tbsp

Dried chilli - 8

Scallions - 2 stalks

Veggie - 1 cup

Sea salt - to taste


  1. Marinate prawns in a mixture of paprika, soy sauce, ground mixed peppercorn, Shaoxing wine and chilli flakes. Leave it aside as you prep other ingredients

  2. In a wok, heat oil to medium high heat then add dried shrimps, stir it until it browns. Set aside in the wok. In a separate pan, boil water to start blanching flat rice noodles

  3. Quickly flash fry prawns to brown them until 50% done. Then remove from wok and set aside. Now fry shallots, dried chillies and ginger garlic paste. Quickly add Shaoxing wine, soy sauce, chilli oil and some sea salt.

  4. Check on the flat rice noodles, if it's about 80% done, transfer to wok and start tossing. Add prawn stock to further cook and enhance flavour in high heat

  5. Then add scallions and prawns, toss and turn heat off. Garnish with your favourite vegetables

#prawnnoodlesrecipe #Dryprawnnoodles #Prawnnoodlesgravy #Fishballprawnnoodles #Szechuanchilli #Chillioil

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