Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cantonese style noodle with prawn soup base. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Bring home the taste of Rao's Soup today & see why we can't hide the flavor in a can. We don't leave taste to the imagination. Using prawn as stock soup base enhanced the umami taste of the noodle.
Cantonese Style Noodle with Prawn Soup Base is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Cantonese Style Noodle with Prawn Soup Base is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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
- Take Soup Base
- Prepare Head and shells of medium sized prawns
- Get 2 sliced ginger
- Prepare 1/2 tsp salt
- Make ready 4 bowls water
- Make ready Ingredients
- Get Meat
- Take Sliced fish cake
- Make ready Medium sized prawns
- Get Green leafy vegetables
- Prepare 2 eggs
- Prepare 2 sliced ginger
- Get Chopped garlic
- Get 1 tbsp soy sauce
- Make ready 1 tbsp Shaoxing wine
Cantonese style noodle means the white color gravy is cooked with stock soup and egg whites. It can be cooked with kuey teow, bee hoon or wanton noodles. 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.
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.
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. Using prawn as stock soup base enhanced the umami taste of the noodle. Clemence Hoe - Asian Home Cuisine.
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