{"id":13133,"date":"2018-09-02T01:27:31","date_gmt":"2018-09-01T17:27:31","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=13133"},"modified":"2018-09-20T03:18:06","modified_gmt":"2018-09-19T19:18:06","slug":"wat-dan-hor-fun","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/wat-dan-hor-fun\/","title":{"rendered":"Wat Tan Hor Fun (Silky Egg Hor Fun with Prawns)"},"content":{"rendered":"

\u00a0\"Portrait<\/h2>\n

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THE SECRET TO EXTRA SILKY GRAVY<\/strong><\/span><\/h1>\n

The hallmark of great Wat Tan Hor Fun is of course its ‘wok hei’ flavour<\/strong> and an extra silky gravy<\/strong> that makes this dish uber slurp-a-licious! In my earlier recipe post on Dry Beef Hor Fun<\/a> I touched on a simple trick to achieve that ‘wok hei’ flavour at home.<\/p>\n

As to the gravy, the secret ingredient is potato flour<\/strong> (also known as original super flour<\/strong>) used to thicken the gravy and make it smooth and silky. Swirling in the beaten egg is also another key step.<\/p>\n

Be careful not to overcook the egg strands<\/strong> – you want it to be around three-quarters cooked then immediately turn off the fire. The heat will continue to cook the egg.<\/p>\n

\"Angled<\/p>\n

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HOW TO MAKE WAT TAN HOR FUN<\/strong><\/span><\/h1>\n

Crack 2 eggs in a bowl and beat lightly. Peel and devein the prawns (detailed tutorial\u00a0here<\/a>), then add the prawns and marinade ingredients into a bowl and mix well. Cling wrap and refrigerate for later use.<\/p>\n

\"Prawns<\/div>\n

Remove the root and the head part of the bean sprout, then rinse and drain dry.\u00a0Pluck off the leaves from the Chye Sim, then cut into 6 cm lengths, keeping the stem and leaves separate. Wash and drain dry.<\/p>\n

\"Chye<\/p>\n

Remove the skin from the garlic and ginger. Wash and chop the garlic finely and cut the ginger into thin slices.<\/p>\n\n\t\t