While the dry version of our local prawn noodles is nice, the true test for this hawker dish is in the soup. It should boast the distinctive sweetness of the shellfish that is rounded out with meat. It’s not easy to achieve the right balance, but these five stalls offer some of the best we’ve ever tasted, be sure to check them out below! Plus, we have a great recipe too if you want to try cooking your own at home – click through the gallery.
WATCH THIS VIDEO TOO:
Stir-Fried King Prawns in Black Bean Soy Sauce
Text: Wong Ah Yoke/The Straits Times
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