Shrimp Chow Fun
A classic Cantonese stir-fry featuring silky rice stick noodles and juicy marinated prawns tossed with crisp vegetables in a savoury, lightly sweet sauce. Quick to cook once the noodles are soaked, this dish is packed with flavour and satisfying texture.
Ingredients
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Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Rice Stick Noodlesβ 100 g π§ 166.7 ml π₯ 11ΒΌ tbsp
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Prawnsβ 236.6 g π€ 33ΒΎ pcs
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Bean Sproutsβ 224.8 g 1.87 pcs
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Sesame Seed Oilβ 9.1 g π§ 9.9 ml π₯ 2 tsp
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Cornstarchβ 19.2 g π§ 29.6 ml π₯ 2 tbsp
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Eggβ 50 g π₯ 1 pcs
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Onionβ 150 g π§ 1 pcs
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Soy Sauceβ 17.7 g π§ 14.8 ml π₯ 1 tbsp
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Gingerβ 2.5 g ΒΌ pcs
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Oyster Sauceβ 15.5 g π§ 14.8 ml π₯ 1 tbsp
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Cooking wineβ 14.6 g π§ 14.8 ml π₯ 1 tbsp
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Minced Garlicβ 4.9 g π§ 1 pcs
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Spring Onionsβ 15 g π§ 1 pcs
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Vinegarβ 15 g π§ 15 ml π₯ 1 tbsp
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Pepperβ 0.5 g Β½ pcs
Total nutrition
1576 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Soak the rice stick noodles in cold water overnight until fully softened. Bring a large pot of water to a boil, cook the noodles for 10β15 minutes, then drain and rinse immediately under cold water to stop cooking. Set aside.
- In a bowl, combine 225 g of prawns with half a beaten egg, a pinch of white pepper, 5 ml of sesame oil, 15 ml of cornstarch, and 15 ml of oil. Mix well to coat evenly and allow to marinate for at least 10 minutes.
- Heat 30 ml of oil in a wok over high heat. Add the marinated prawns and stir-fry until golden, about 2β3 minutes. Remove the prawns and set aside.
- Add another 15 ml of oil to the wok. Stir-fry 5 ml of minced garlic and 5 ml of ginger for 30 seconds until fragrant. Add 120 ml of sliced onion, 240 ml of bean sprouts, and 120 ml of spring onions, tossing quickly over high heat. Add the drained noodles and toss to combine.
- Pour in 15 ml of sherry cooking wine, 15 ml of oyster sauce, 7.5 ml of sugar, 7.5 ml of vinegar, 5 ml of sesame oil, a pinch of white pepper, and 15 ml of soy sauce. Return the prawns to the wok and toss everything together. Whisk 15 ml of cornstarch with 30 ml of cold water, then drizzle the slurry gradually into the wok, stirring constantly, until the sauce reaches the desired consistency. Serve immediately.
Source:
TheMealDB
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