Petitchef

Sang har mien (prawns with crispy egg noodles)

Main Dish
2 servings
17 min
25 min
Very Easy

Ingredients

Number of serving: 2
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

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.

Photos

Sang Har Mien (Prawns with Crispy Egg Noodles), photo 1
Sang Har Mien (Prawns with Crispy Egg Noodles), photo 2
Sang Har Mien (Prawns with Crispy Egg Noodles), photo 3

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