Sayor Tai Thong Bu Apsah
1 packet Tai Thong’s stick noodle (boil till soften)
2-3t.s vegetable oil
3 shallots (mash)
3 clove garlic (mash)
2t.s shrimp granules (dry)
2t.s chili paste/blended
1cup fresh prawn
Salt to taste
2eggs (lightly beaten )
1 spring onion (cut 1” length)
1 chili (slice thinly)
Fry shallots and garlic till brown.
Add chili, salt and prawn, stir fry for 1minute.
Add shrimp granules, noodle and water, cook for another 3minutes.
Turn off the fire and pour the beaten egg.
Garnish with spring onion and slice chili.
Use chopstick to stir the eggs slowly in circular motion. Stop when you see a tiger lily like-formed. Serve while it’s hot.