Shrimp shell 80g

Bean bubble 20g

Fish balls 20g

3 prawns

Water 100g

Salt 5g

Sanba sauce 20g

Butter noodles 150g

Haimi 10g

Chicken juice 5g

Coconut milk 35g

Silver bud 15g

Shrimp soup 30g

Eggs 1 piece

How to make Nanyang curry noodles?

Heat a pot, add a proper amount of cooking oil, stir-fry shrimp oil with shrimp heads and shells, then pour about half a pot of clear water and cook on low heat for about 20 minutes.

Cut the fish balls and beans into pieces, and remove the whiskers and feet from the prawns for later use.

Sieving the cooked shrimp soup, and collecting the clear soup.

Add an appropriate amount of cooking oil to the pot, add the mashed shrimp, add the Sanba sauce to stir-fry until fragrant, add coconut milk and stir well, and then add the cooked shrimp soup.

Season the soup with salt and chicken juice, and add bean bubbles to continue cooking.

Cook the fish balls and prawns, cook the butter noodles for about 30 seconds, scald the silver buds, cut the cooked eggs and put them in a bowl.

Pour in the cooked Nanyang curry soup.