King Prawn Chow Mein
King Prawn Chow Mein is a classic of Cantonese stir-fry cuisine, where the focus is on the "marriage" of the sea and the wheat. Unlike lo mein (which is tossed or "drowned" in sauce), a true Chow Mein is defined by pan-fried noodles that are slightly charred and smoky, providing a robust base for succulent, springy prawns.
Cuisines
Cooking Instructions
Cooking: 5 minutes
Notes:
Adding a splash of water during wok stir-frying prevents the noodles from sticking and creates a smooth, glossy sauce consistency.
Thin egg noodles (Lucky Boat No.2) deliver authentic takeaway texture and absorb the wok flavour perfectly.
Poach the King Prawns
Bring a pot or wok of water to a boil. Add the raw king prawns and poach for 2 minutes until pink and cooked through, then drain and set aside.
Stir-fry Onions and Bean Sprouts
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the sliced onions and bean sprouts, stir-frying rapidly for 30 to 40 seconds until fragrant and slightly softened.
Add Noodles and Prawns
Add the pre-cooked thin egg noodles and the poached king prawns to the wok with the vegetables.
Season the Chow Mein
Pour in the dark soy sauce, Shaoxing wine, oyster sauce, sesame oil, white pepper, salt, MSG, and water. Toss rapidly over high heat to distribute the seasoning evenly and coat every noodle strand.
Thicken and Finish
Add the spring onion sections and stir in a small splash of potato starch slurry to thicken the light pan juices. Toss for a final 30 seconds over high heat, then serve hot.
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Ingredients
| Thin Noodles | 220g |
| Bean Sprouts | 180g |
| King Prawns | 8 |
| Spring Onion | 1 |
| Onion | 50g |
| Dark Soy Sauce | 1 tbsp |
| Shaoxing Wine | 1 tsp |
| White Pepper | 1 dash |
| Sesame Oil | 1 dash |
| Water | 100ml |
| Salt | ¼ tsp |
| MSG | ¼ tsp |
| Oyster Sauce | ½ tsp |
| Potato Starch | 1 tsp |
| Vegetable Oil | 1 tbsp |
