Sang har mien (prawns with crispy egg noodles)

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Main Dish

2 servings

Very Easy

42 min

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Ingredients

• 6 medium size tiger prawns (remove heads, leave the shell intact)
• 1/3 cup sliced shitake mushroom
• 100 g thinly sliced chicken breast
• 8 thin slices of fish cake
• 2 pieces of crispy egg noodle (the noodles usually come in a small round bundle and would be available in any Asian store)
• 1 small bunch of choy sum (or any other leafy green vegetable)
• 2 stalks spring onions, cut into 4cm lengths
• 2 cloves garlic, smashed and chopped finely
• 1 tablespoon finely sliced young ginger
• 3 cups chicken stock stock (or 3 cups water + 1 cube of Knorr's chicken cube)
• 1½ tablespoon cornflour mixed with 1 tablespoon water
• 1 large egg, beaten lightly
• Sesame oil, soya sauce and white pepper for seasoning

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Preparation

• Using a stock pot, add 3 cups of stock, garlic and ginger and bring to a boil. Turn fire to medium heat, add in the chicken and bring to a boil. Then throw in the fish cake and mushrooms and bring to a boil.
• Then add in the prawns, followed by the beaten egg. Once it starts to simmer add in the cornflour mixture until the entire stock has thicken (it should look a bit gooey). Finally add in the green vegetables and spring onion.
• Season stock with a drizzle of sesame oil and pinch of white pepper. If required, add soya sauce to taste.
• Put crispy noodle on a plate and then place into the microwave. Set your microwave to high grill for 30 seconds.
• Take noodle out to taste if it's cripsy and warm. If not, high grill it for another 15 seconds. (Your grilling time will depend on the microwave capacity).
• If you don't have a microwave, you would need to do quickly deep fry the noodles in a pot of very hot oil until it turns golden brown and is crispy.
• To serve pour the gravy directly onto the crispy noodle and serve with deep fried shallots and sliced red chillies.

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