Prawns Chow Mein
A delicious and authentic noodles and dumplings recipe for Prawns Chow Mein, prepared with traditional seasonings and techniques.
Ingredients
- • 8 oz (16 to 20 medium size) prawns (peeled and deveined)
- • 2 teaspoons Shaoxing wine ((or dry sherry))
- • 2 teaspoons cornflour
- • 1/8 teaspoon salt
- • 1/4 cup chicken stock
- • 2 tablespoons Shaoxing wine ((or dry sherry))
- • 2 tablespoons oyster sauce
- • 1 tablespoon soy sauce
- • 2 teaspoons sesame oil
- • 1/4 teaspoon white pepper ((or black pepper))
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 1 tablespoon minced ginger
- • 8 oz (225 g) fresh Hong Kong Pan Fried Noodles ((or 6 oz / 170 g dried chow mein noodles))
- • 1 medium carrot (julienned (4 oz / 100 g))
- • 3 heads baby bok choy (sliced into large bite-size pieces (7 oz / 200 g))
- • 2 cups (4 oz / 100 g) bean sprouts
- • 2 spring onions (sliced into 2” (5 cm) pieces)
Preparation Steps
Marinate the prawns: Combine the prawns, Shaoxing wine, cornflour and salt in a medium bowl. Mix well until fully combined. Let marinate while preparing the other ingredients.
Prepare the noodles: Boil the noodles according to package instructions until al dente. Rinse with tap water to stop cooking, drain thoroughly and set aside.
Mix the sauce: Whisk all the ingredients for the sauce in a bowl.
Cook the stir fry: Heat 1/2 tablespoon of oil in a large frying pan or wok over medium-high heat until hot. Add the prawns. Cook undisturbed until the bottom turns golden brown, 1 to 2 minutes. Turn to cook the other side, until the prawns curl up and the colour changes throughout. Transfer all the prawns to a plate and set aside.
Add 1 tablespoon of oil and the ginger. Stir a few times to release the fragrance. Add the carrot and bok choy. Cook and stir for 1 minute or so, until the veggies just start to wilt but are still crisp.
Add the noodles and drizzle the remaining 1/2 tablespoon oil over the noodles. Toss a few times with a pair of tongs. Pour the sauce over them. Toss to mix everything together.
Add the bean sprouts and the spring onions. Toss for another 1 to 2 minutes. Add back the cooked prawns. Toss well until the sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.