Canton Prawn Noodles

Name: Canton Prawn Noodles
Cook time: 30 min
Total time: 30 min
Cuisine: Malaysian
Ingredients: 500 g yee mee/fresh wonton noodles; 500 g yee mee/fresh wonton noodles; ¼-½ cup vegetable oil; 4 large river prawns, deveined, legs and whiskers snipped, cut length-wise in half; 1 Tbsp sesame oil; 5 cloves garlic, minced; 3 cm young ginger, peeled and thinly sliced; 2 cups chicken stock; 4 cups prawn stock; 3 Tbsp light soy sauce; ½ tsp ground white pepper; 1 Tbsp Shaoxing wine (optional); Salt to taste; 100 g bak choy, cleaned and trimmed; 4 stalks spring onions, sliced in half lengthwise then cut into 3 cm lengths; 2 eggs, lightly beaten

Preparation info

Serves
8

Difficulty
Easy
Ready in
30 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

The stock is particularly important for this dish as it adds a great depth of flavour. This dish is also best eaten hot and immediately after cooking.

Ingredients

Noodles

500 g yee mee/fresh wonton noodles
¼-½ cup vegetable oil

Asia
Malaysia
Pasta

Method

Preparing the Noodles

Heat the oil in a large wok or frying pan on high heat and quickly pan fry the noodles until crispy. Use a slotted ladle to remove the noodles, draining the excess oil.
Alternatively, place the noodles on a baking sheet and lightly toast in a preheated oven at 150°C for 10 minutes.