Ingredients

40g Hakka Fried Pork Pieces or Hakka Fried Fish Pieces(Sliced)
4 Hakka White Fish Balls
1/2 Cake of Hakka Fried Egg Noodles
3 Medium Sized Prawns
2 Slices Ginger
3 Pcs Dried black mushrooms (soaked overnight)
80g Carrot (Sliced)
80g Lotus root
1 Bok choy
2 Tbsp Cooking Oil (for stir frying)
1 Clove Garlic (sliced)
1 Tsp Light soy sauce
2 Tbsp Oyster sauce
¼ Tsp Black dark soy sauce
1 Tsp Black pepper
1 Tbsp Fish sauce
2 Cups Water
Salt and pepper to taste
Pinch of sugar
1 Tbsp Diluted cornflour
½ Tsp Sesame oil

Method

1. Heat the oil in a medium sized claypot over medium heat
2. Fry the prawns until they have coloured and set aside.
3. Add garlic, soy sauce, ginger and fry till fragrant.
4. Add lotus root, mushrooms, sliced pork pieces and fish balls. Stir and oyster sauce, dark soy sauce, pepper, fish sauce and water. Mix well then cover and bring to the boil.
5. Once boiling, add sugar, salt and pepper to taste.
6. Slowly add diluted cornflour while stirring constantly.
7. Depending on the size of your claypot, break the cake of Yi Mein into segments and add to the pot, making sure to press noodles down to submerge into the soup. Add bok choy and cover for 1 minute.
8. Remove off the heat, add the cooked prawns and serve.