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Prawn Chow Mein
Ingredients:
8 shrimp ½ lb rice noodles ¼ tbsp cooking oil 1 cup chopped onions ½ cup sliced bamboo shoots ½ cup sliced water chestnuts 1 cup bean sprouts 1 cup diced Chinese cabbage ½ tbsp sugar ½ tbsp five-spice powder 1½ tbsp soy sauce 1½ tbsp oyster sauce 1 tbsp sesame oil 1½ cup chicken broth 2 tbsp cornstarch ¼ cup cold water
Peel and divide the shrimp, leaving the tails on. Split each lengthwise through the back almost to the front in order in butterfly. Spread open and lay cut side down; press to flatten. Set aside. Bring a pot of salted water to boil and cook the noodles until tender, about 15 minutes.
Drain and cool. Heat a wok at high temperature with 2 tbs. oil. Add the noodles and cook without stirring until browned on one side. Turn the noodles over and cook the other side until golden brown, then break up with chopsticks and stir-fry briefly.
Remove the noodles, drain, and set aside. Reheat the wok with the remaining 2tbs oil. Add the onions, shrimp and vegetables. Toss and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes. Take care not to overcook the shrimp—they cook fast when butter flied. Stir in the sugar, five-spice powder, soy sauce oyster sauce and sesame oil.
Add noodles & chicken Broth. Combine cornstarch w/ cold water to make smooth paste. Slowly add to stock, stirring constantly. Cook until sauce thickens & becomes clear.
Serve immediately. Chinese five-spice is a curry – like mixture of spices. Sesame oil is strong & aromatic. Used sparingly, it is a great complement to many dishes. Both are available at oriental markets & most grocery stores.
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Webmaster replies This sounds lovely but I wonder if you could swap chicken for the shrimp? Or perhaps beef?
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