Fresh Water Prawn Noodle

Very delicious Cantonese fried noodles usually found in hawker stalls. We call it Sang Har Mee because for its enormous big prawn or some use more expensive fresh water prawns. It is the prawns that gives the noodle its uniqness. This recipe can also be used to cook Cantonese Yin Yong or beehoon mixed with kuey teow.

PreTime
25 Minutes
CookTime
35 Minutes
Yield
8 Serving

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on February 16, 2020 06:45

How to Make It

1. Step
Prepare stock base soup with some pork soup bones. Low heat simmer the bones for 2 hours. Add in some garlic and onions. Set aside.
2. Step
Marinate the pork slices with 1 tbsp soy sauce, some pepper and 1 tbsp cooking oil. Heat up wok with oil and stir fry some minced garlic till aroma. Add in pork slices, followed by fish cake slices and stir fry for a while.
3. Step
Add in 2 cups of soup into the wok. Add in green vegetables and place the big prawns on top. Add in wine and salt. Then place the noodles on top and close the wok lid. Let it simmer in medium heat for 3 minutes.
4. Step
Open the lid and stir a bit. Add in potato or corn starch solution to thicken the soup. Add in egg white first and stir a while. Then followed by egg yolk and stir a little and serve.

Ingredients

  • Fresh Water Prawn / Big Prawn
  • Egg noodles
  • 2 Eggs separate yolk and white
  • slices Fish cake
  • slices Pork
  • Green vegetables
  • Pork soup bones as stock
  • Shaoxing wine
  • 3 cloves minced garlic
  • 1/2 tsp Salt
  • Potato starch

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