Sang Har Mee is a delicious noodle dish usually enjoyed by those who love the huge succulent prawns with their delectable flavour of natural sweetness. Due to this I have not added any oyster sauce nor fish sauce like some chefs do. In addition to the sweetness of the prawns, the yee mee also adds its own flavour to the thickened egg broth. While it is relatively easy to cook this noodle dish, it may be a bit difficult to find the prawns in the market as most would have been snapped up especially by the restaurants offering this dish. And eating in these restaurants may set you back by a couple of hundreds.
Ingredients:
- 4 pcs Yee Mee
- 2 large prawns
- 3 tbsp cooking oil
- 1 tbsp sesame oil
- 1 pc ginger, 2 inch x 0.5 inch, sliced thinly
- 4 cloves garlic, chopped
- 1 small bunch of green onion, 4 inches long
- 1.5-2 litres of water
- 6 big leaves of Chinese cabbage, cut to 1-inch length
- 2 tsp salt
- 1 tbsp light soy sauce
- 1 tsp pepper
- 1 tsp brown sugar
- 2 eggs
- 1 tbsp corn flour + 4 tbsp water
- 2 tbsp Chinese cooking wine
Instructions:
- Wash and slice the huge prawns into 2 each. (Start by placing the prawn on its side. Using a sharp knife/chopper, slice through the shell along the side to cut the body into 2 with the head still intact. Next, turn the prawn onto its back with the 2 sides apart. Place the knife/chopper on the middle of the head and use your hand to hit the knife/chopper to cut the head into 2.). Remove the entrails.
- Heat up the wok with cooking and sesame oils.
- Add the ginger, garlic and green onion to the oil.
- When these are fragrant, add the water to the oil and let it boil.
- Add the prawns to the boiling water. If your prawns are very big, boil them for about 4-5 minutes till they are cooked. Smaller prawns require about 2-3 minutes. Remove the prawns and set them aside.
- Add the Chinese cabbage to the broth.
- Add the seasonings of salt, light soy sauce, pepper and brown sugar.
- Break the eggs into a bowl and then add them to the broth.
- Add Chinese cooking wine.
- Add the corn flour slurry to thicken the sauce.
- Add the yee mee to the wok for a couple of minutes (if you like to braise the yee mee). Otherwise, place the yee mee onto your serving plates and pour the broth over it. Top it with the cooked prawns.
- Serve it immediately.