PRAWN MEE HOON

INGREDIENTS

3 large Prawns per person (chopped)
1/3 Cabbage chopped
1 Onion sliced
3 cloves Garlic chopped finely
1 tsp Shao xing wine
2 tsp Sugar
2 tsp Chicken stock powder
400g Mee hoon noodles
1/3 cup Water mixed with 1 tsp corn flour
1 tbsp Soya sauce
1 tbsp Soya sauce thick (caramel sauce)
2 tbsp Cooking oil
Pinch of MSG (optional)
Salt to taste

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METHOD

Soak the noodles in cold water until they are floppy but still firm inside. Drain the water off. (You can use hot water if you want the noodles to soften faster.)

Peel and clean the prawns and then chop into small pieces

Add 1 teaspoon of sugar to the chopped prawns

Heat the oil in a wok and then add the garlic. Fry until brown and fragrent.

Add the onion and fry until it begin to soften

Add the chopped prawn and stir briefly

Add salt to taste

Add the chicken stock powder

Add MSG and 1 teaspoon of sugar

Add the cabbage and stir fry until the cabbage is cooked (don't overcook the cabbage)

Add the light soya sauce

Add the dark soya sauce

Add MSG (optional)

Add the noodles

Mix the noodles into the sauce thoroughly

If the noodles start to dry out add some water

The finished dish - an authentic taste!

All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.

Let's Eat Malaysian