Prawn chow mein

Name: Prawn chow mein
Cuisine: Singaporean
Ingredients: 1 tbsp caster sugar; cornflour; 1 free-range egg white; salt and white pepper; 3 cloves garlic, sliced; 1 tbsp black, or rice, vinegar vegetable oil; 1 tbsp black, or rice, vinegar vegetable oil; 1 tbsp black, or rice, vinegar vegetable oil; handful of beansprouts; handful of mangetout; 4 spring onions, chopped into short lengths; ½ small head Chinese leaves, cut into chunks; 12 peeled ray tiger prawns; salt and white pepper; 300 g dried egg noodles

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Textural heaven. The pancake of noodles goes deliciously squelchy in the middle, yet the perimeter stays crunchy.

Ingredients

300 g dried egg noodles
12 peeled ray tiger prawns
salt and white pepper

Asia
Singapore
Fish course
Pescatarian
South East Asia

Method

Soak the noodles in warm water for 15 minutes until they’re softened a little. Drain them through a sieve, spread out over a tea-towel to dry a little, then arrange over a plate in a big flat nest shape. Toss the prawns with a mixture of salt, pepper, the egg white and 1 tbsp cornflour, and leave on