Prawn chow mein

Prawn chow mein

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
250g chinese egg noodles
6 tablespoons vegetable oil
250g small raw prawns, shelled and deveined
3 tablespoons soy sauce
125ml chinese wine or dry sherry
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon fresh ginger, grated
vinegar, to serve

Method

  1. Cook noodles according to packet directions. Drain and rinse under cold running water. Distribute noodles as thinly as possible on a damp (not wet) cloth and place them in a cool, airy place to dry.
  2. Place one-third of the oil in a wok or frying pan and heat. Add prawns and fry for about 3 minutes or until over half-done. Then add half of the soy sauce, Chinese wine or sherry and sugar. Cook for another 3 minutes, then remove from the pan and keep warm.
  3. Put remaining oil into wok and heat. Add noodles, and fry, turning from time to time with a fork or chopsticks, until golden brown. Add remaining soy sauce, wine or sherry and sugar, the salt and ginger. Cook briskly for a further 2 minutes.
  4. Return prawns to pan, cook for another 2 minutes, and serve immediately. Some people prefer a dash of vinegar on chow mein and this should be provided at the table as its use is a matter of individual taste.
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