Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cantonese style noodle with prawn soup base. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Using prawn as stock soup base enhanced the umami taste of the noodle. Clemence Hoe - Asian Home Cuisine. Great recipe for Cantonese Style Noodle with Prawn Soup Base.
Cantonese Style Noodle with Prawn Soup Base is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Cantonese Style Noodle with Prawn Soup Base is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cantonese style noodle with prawn soup base using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cantonese Style Noodle with Prawn Soup Base:
- Get Noodle or Yee Mee
- Make ready Soup Base
- Make ready Head and shells of medium sized prawns
- Take 2 sliced ginger
- Take 1/2 tsp salt
- Prepare 4 bowls water
- Prepare Ingredients
- Prepare Meat
- Take Sliced fish cake
- Make ready Medium sized prawns
- Take Green leafy vegetables
- Take 2 eggs
- Make ready 2 sliced ginger
- Get Chopped garlic
- Take 1 tbsp soy sauce
- Get 1 tbsp Shaoxing wine
Not much seasoning is required for the egg noodle, soup and soy sauce will bring out its. 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.
Instructions to make Cantonese Style Noodle with Prawn Soup Base:
- Stir fry head and shells of medium sized prawns with 1 tbsp oil till aromat. Add 4 bowls of water, salt and ginger to boil the fried prawns shells and oil. Lower heat and let it simmer for 40 minutes.
- Stir fry ginger and garlic till aromat. Add in meat and fish cake. Stir fry till meat is well cooked and add in the soup base. Add in green vegetables. Add in soy sauce and Shaoxing wine. Place noodle and prawns on the soup with other ingredients in it.
- Simmer the wok with all the ingredients for 3 minutes. Add in cornstarch solution and add in 2 eggs and stir the eggs till evenly coated the noodles. Garnish and serve.
This recipe can also be used to cook Cantonese Yin Yong or beehoon mixed with kuey teow. Using prawn as stock soup base enhanced the umami taste of the noodle. Pour in the broth with a strainer to filter the shrimp heads. Working with a few wrappers at a time, keeping remaining covered with a tea towel, place heaped teaspoonfuls of prawn mixture in the centre of each, dampen edges with a little water, then fold over to form a rectangle and press edges to push out any air and seal. Chow mein (/ ˈ tʃ aʊ ˈ m eɪ n / and / ˈ tʃ aʊ ˈ m iː n /, simplified Chinese: 炒面; traditional Chinese: 炒麵) are Chinese stir-fried noodles with vegetables and sometimes meat or tofu; the name is a romanization of the Taishanese chāu-mèn.
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