Step 1

Place dried chillies in a heatproof bowl and cover with 1/3 cup (80ml) boiling water. Set aside for 10 minutes to soften. Place chillies and water in a food processor. Add fresh chilli, eschalot and garlic, and whiz to a paste. Add sauces, sugar and white pepper. Whiz to combine. Set aside.

Step 2

Heat half the oil in a wok over high heat. Add prawns, fishcake and lap cheong, and cook, stirring, for 3 minutes or until prawns are just cooked. Transfer to a plate and keep warm.

Step 3

Add remaining oil to wok. Add noodles and 1/4 cup (60ml) water, cover and cook, shaking wok, for 90 seconds or until softened. Remove lid, add chilli paste and cook, stirring, for a further 2 minutes or until coated. Return prawn mixture to wok and combine. Add eggs and half the bean sprouts and chives. Stir for 1 minute or until egg is cooked.

Step 4

Transfer to plates. Sprinkle with remaining bean sprouts and garlic chives. Serve with lime and chilli in soy.