15th June 2020

Mee Pok with Shrimps, Mushrooms & Shoyu Marinated Egg Yolk

RECIPES 25 minutes Local Dish
Prep 20 minutes
Cooking 5 minutes
Total 25 minutes
Servings 2
  • 2 servings mee pok 
  • 200g minced chicken 
  • 2 pasteurized eggs (Vitamin D3, Omega 3 & 6)*
  • 200g golden oyster mushrooms*    
  • 250g white shrimps* 
  • 2 cloves garlic (chopped)   
  • 2 tablespoons red onion (chopped)
  • 1 chilli padi (thinly sliced) (optional)  
  • 1 teaspoon fish sauce 
  • 1 teaspoon oyster sauce 
  • 1 teaspoon dark sauce 
  • 1 cup Japanese shoyu 
  • Salt & pepper to taste 
  • Vegetable oil 
  • 2 genovese basil*
  • Microgreens for garnishing – radish China rose, classic Italian basil, radish sango, red shiso, amaranth red*  

*Local produce

Step 1

In a small bowl, sieve out the 2 egg yolks and marinate in the Japanese shoyu for about 15 - 20 minutes. In another pot, blanch the mee pok for about 30 seconds and set aside.

Step 2

Heat the pan with oil, saute the onions and garlic until golden brown, then add in the minced chicken, mushrooms, and shrimps. Pan fry for about 2 minutes until the meat is cooked before adding in the fish sauce, oyster sauce and dark sauce.

Step 3

Add mee pok and combine well for about 1 minute. If the mee pok is too dry, add some water.

Step 4

Divide the mee pok into 2 portions and make a cavity in the middle. Slowly top it with the shoyu marinated egg yolk. Garnish and serve hot.