Prawns Chow Mein

Name: Prawns Chow Mein
Yield: 4
Cuisine: International
Ingredients: 250g (8oz) Dried egg noddles; 2 Eggs, beaten; 2 TBSPS Vegetable oil; 1 Medium onion, sliced; 6 Dried black winter mushrooms, soaked in hot water for 20 minutes, drained and squeezed; 10 Canned water chestnuts, sliced; 125ml (4fl oz/½ cup) Chinese Vegetable Stock; 125g (4oz) Chinese cabbage, shredded; 500g (1lb) shelled cooked king prawns; 1-2 TBSPS Cornflour (cornstarch) mixture; Chinese Vegetable Stock; 2 TBSPS Vegetable oil; 1 Slice fresh root ginger peeled; 250g (8oz) Beansprouts; 125g (4oz) Carrots, sliced; 15g (½ oz) Dried straw mushrooms, soaked in hot water for 20 minutes, drained; 60g (2oz) Dried black winter mushrooms, soaked in hot water for 25 minutes; 1 Teaspoon Rice wine or dry sherry; 2 litres (64fl oz/8 cups) Water; 2 Teaspoons Sea salt

Over a year ago 3,165 views

Serves: 4

Main Course

Ingredients

250g (8oz) Dried egg noddles
2 Eggs, beaten
2 TBSPS Vegetable oil
1 Medium onion, sliced
6 Dried black winter mushrooms, soaked in hot water for 20 minutes, drained and squeezed
10 Canned water chestnuts, sliced
125ml (4fl oz/½ cup) Chinese Vegetable Stock
125g (4oz) Chinese cabbage, shredded
500g (1lb) shelled cooked king prawns
1-2 TBSPS Cornflour (cornstarch) mixture
Chinese Vegetable Stock
2 TBSPS Vegetable oil
1 Slice fresh root ginger peeled
250g (8oz) Beansprouts
125g (4oz) Carrots, sliced
15g (½ oz) Dried straw mushrooms, soaked in hot water for 20 minutes, drained
60g (2oz) Dried black winter mushrooms, soaked in hot water for 25 minutes
1 Teaspoon Rice wine or dry sherry
2 litres (64fl oz/8 cups) Water
2 Teaspoons Sea salt

Accompaniment

Description

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Method

1
For the cornflour (cornstarch mixture): Measure spoon of cornflour (cornstarch) into a bowl, then stir in twice the amount of water. Pour into a screw-top jar and keep in the refrigerator. Stir or shake jar before measuring out required amount.
For the Chinese Vegetable Stock (makes 2 litres(64fl oz/8cups)): In a large saucepan heat oil, add ginger and fry for 2 minutes. Add the beansprouts and stir-fry for 2 minutes. Stir in remaining ingredients, bring to the boil, reduce heat so liquid simmer, cover and cook gently for 45 minutes. Pour through a sieve lined with muslin, placed over a large bowl. Leave to cool completely, skim oil from surface and store in the refrigerator for up to 3 days, or freeze in convenient quantities.

Now let's go back to the Prawn chow mein recipe!
Boil egg noodles in salted water acording to pack instructions, drain and keep warm. Meanwhile, use the eggs to make 2 thin Chinese Omelettes.
In a wok heat oil, add onion, water, chestnuts and mushrooms, and stir-fry for 3 minutes. Stir in stock and cabbage and cook for 3 minutes. Add prawns, stir in cornflour (cornstarch) mixture, bring to the boil, stirring and simmer until thickened. Place noodles in a warmed bowl, pour over the prawns and vegetables. Thinly slice Omelettes and scatter over prawns and vegetables.

Enjoy your meal!