Hokkien Prawn Udon by Jane Lee

The following is for 2 pax.
https://www.facebook.com/groups/platepalate/permalink/899587373428897/

PART A
1. 3 eggs with fish sauce (make into omelette) but you can use 2 eggs only. Me and hubby love eggs.

PART B
Tiger prawns - about 8 prawns for 2 people
Cai Xin - 300g 

PART C
I use the tiger prawns shell make into broth which is about 300g of shells for 2 people. If you have more you can do it to give more flavours.

I sauteed the prawns shells with 
a. chopped garlic x 2 cloves / small red onions x 2 cloves
b. dark soya sauce (1 tsp)
c. Hosin Sauce - 1 tablespoon
d. Oyster sauce - 1 tablespoon
e. 500ml of hot water once you sauteed the a-d ingredients till aroma.

STEP 1
Heat up the pan with oil put in the chopped garlic till aroma and add in the omelette. Follow by the udon and give a good wok stir then add in 1/2 of the broth. While boiling, add in the prawns and followed by Caixin before turning off the heat.

OPTIONAL
1. You can add in squid or fish cake.
2. You can add fried pork belly crispy skin.

Kindly adjust the taste as per your palette.