蛤蜊炒米粉 Fried Clam Beehoon

材料
蛤蜊肉150克、虾肉100克（去壳）、米粉200克（浸泡10-15分钟后滴干）、香菇3朵（浸泡切丝）、
红萝卜75克（切丝）、包菜100克（切丝）、小葱头茸1汤匙、姜5片、辣豆瓣酱2汤匙、辣椒泥1汤匙、
咖喱叶2束、指天椒3条（剁碎）、食油2汤匙、清水½杯
调味料
盐1茶匙、白糖1茶匙、胡椒粉½茶匙、蚝油1汤匙、黑酱油1茶匙、鸡精粉1茶匙、麻油1汤匙
做法
1. 热油2汤匙，把姜和小葱头茸炒至微黄后，加入咖喱叶、辣椒泥及辣豆瓣酱，炒至香。
2. 加入虾、香菇及红萝卜，边炒边倒入调味料拌匀。
3. 加入米粉和清水。
4. 加入蛤蜊肉和包菜丝，炒匀后加盖焖2-3分钟至米粉软身即可。

Ingredient
150g Clam meat, 100g prawns(shelled), 200g Beehoon(soaked for 10-15 minutes and drained),
3 dried mushrooms(soaked and shredded), 75g carrot(shredded), 100g cabbage (shredded),
1 tbsp chopped shallots, 5 slices ginger, 2 tbsp hot bean paste(tau pan cheong),
1 tbsp chille paste, 2 sprigs curry leaves, 3 chilli padi(chopped), 2 tbsp oil, ½ cup water
Seasoning
1 tsp salt, 1 tsp sugar, ½ tsp pepper, 1 tbsp oyster sauce, 1 tsp thick soy sauce,
1 tsp chicken stock granules, 1 tbsp sesame oil
Method
1. Heat 2 tbsp oil in wok, saute ginger and shallots until lightly golden. Add curry leaves,
chili paste and hot bean paste, fry until fragrant.
2.Add prawns, mushrooms and carrot. Stir in seasonings.
3.Add beehoon and pour in water.
4.Add clam meat and cabbage. Stir well to mix. Cover and cook for 2-3 minutes or until beehoon is soft.