Sang Har Mee or freshwater prawns noodles are one of the most expensive noodles dish back in Malaysia. A plate will cost your around RM40-RM75.00 depend on the serving size and also the cost of the prawns. Actually cooking this dish yourself is much cheaper. All you need is a few ingredients like fresh big prawns, ginger, green onions and some vegetables to cook the thick gravy. The prawns should not be over-cooked and the choice of noodles can be sang mee or wanton noodles. But for this dish I used yee mee since Diana bought some from New York. Diana and I enjoyed this dish a lot and we plan to cook it again the next time she comes home.
Ingredients:
2 pcs of yee mee
6 big fresh water prawns – clean and cut into halves. Season with a bit of salt and pepper
2 cloves garlic - chopped
5 slices of ginger
2 spring onions – cut into 1” length
A handful of cabbage or any type of green vegetables
2 ½ cups chicken stock
1 egg – beaten
1 tsp cornstarch – 2 tbsp water
Seasonings
2 tbsp oyster sauce
3 tbsp soy sauce
a few dash of sesame oil
4 tbsp Chinese cooking wine
Salt and pepper to taste
1. Put the yee mee in a baking sheet and lightly toast in a pre-heated 325 degree F oven for 5-6 minutes and set it aside.
2. In a wok heat up about 1 tbsp of olive oil. Sauté the garlic and ginger until fragrant and lightly brown. Add in the chicken stock. Add in all the seasonings except the cooking wine. Bring it up to a boil
3. Add in the cabbage and let it cook for 2 minutes. Then add prawns. Let the prawns cook for a minute or two and add in the cooking wine and cornstarch mix. Let it the gravy thickens.
4. Lastly stir in the egg, give it a few stir and turn off the heat. Add in the spring onions.
5. Arrange the yee mee on a plate and pour the gravy on top of it. Serve warm.
Note : The amount of chicken stock depends on how much gravy you like.
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