Prawn Noodles

We had this Prawn Noodle for dinner tonight. This is Sydney and Hubby's favourite noodle. This noodle usually cost quite a lot when eaten in a restaurant as large fresh water prawns are expensive. Since I have some leftover large prawns from Chinese New Year (CNY), I decided to give this a try. Surprisingly my first attempt turn out to be quite tasty.

You may wonder how I keep my prawns fresh for such a long since CNY is was month ago. Well the trick is to submerge the prawns in fresh water and freeze them until cooking time.

To prepare this dish, you need a good chicken stock. As I do not have chicken stock, I used Maggie Chicken Concentrate stock from the bottle. I dilute 1 tbsp of chicken concentrate to 2 cups of water to get 2 cups of chicken stock. Honestly, I prefer this to chicken granules as this gives a more natural flavour.

Here is my recipe for this prawn noodle.

Ingredients

2 rolls of fresh egg noodles (wanton mee), unroll and deep fry in oil for a few minutes till lightly brown and crispy.

2 large prawns, sliced into halves

1 small bunch of spring onions, cut into 1 inch length

1/2 inch ginger, sliced

2 tbsp cooking oil

2 eggs, lightly beaten

1 tbsp corn flour mixed with 2 tbsp of water

Sauce Ingredients

2 cups chicken stock

1/2 tbsp light soy sauce

1/2 tbsp oyster sauce

1/2 tsp sesame oil

1/2 tsp salt

1/2 tsp sugar

1/2 tsp pepper

Mix sauce ingredients together

1. Heat cooking oil in a wok and saute ginger and the white stem of the green onions.

2. Add in prawn and fry till the prawns turn pink.

3. Pour in sauce ingredients together with spring onions and bring to boil.

4. Add in corn flour mixture and when the gravy thickens turn off the fire and stir in the eggs.

5. Pour gravy over the noodle and serve immediately.