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Prawn or Shrimp Chow Mein
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
Peanut oil for deep-frying
225g thin egg noodles, cooked and drained
2 tablespoons vegetable oil
10 Chinese dried mushrooms, soaking in cold water for 20 minutes, drained and sliced
2 carrots, thinly sliced on the diagonal
225g bean sprouts
225g canned water chestnuts, drained and sliced
125ml Chicken stock1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
350g prawns or shrimps, shelled
Method :
Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Drop the noodles into the oil and fry for 3 to 4 minutes or until they are golden brown. Remove from the oil and drain on kitchen towels. Arrange the noodles on a serving dish and keep hot while you make the sauce.
Heat the oil in large frying-pan. Add the vegetables and fry until they are tender but crisp. Stir in the stock and wine or sherry and bring to the boil. Reduce the heat to low and stir in the remaining ingredients. Cover and cook for 3 to 5 minutes, or until the prawns or shrimps are heated through.
Remove from the heat. Pour the sauce over the noodles and serve at nonce.
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