Fried Noodle Wrapped Prawns 脆炸面卷虾

I have shared this recipe a few years ago. I seldom make this as we prefer prawns steamed, grilled, and especially cooked with salted eggs.

I happened to have half a pack of instant noodle so I thought it would be nice for a change since we have not had this for a while; with an updated recipe. ;)

If you do not like to eat or suck on the prawn heads or you intent to keep it for stock making, you can leave it out. The results will look like what I have done previously. You can have a look HERE.

Ingredients:

• 8 medium Prawns, shelled leaving head and tail intact
• 1/2 pack Instant Noodles
• 1 teaspoon Chinese Cooking Wine
• 1/2 teaspoon Chicken Powder
• 1/2 teaspoon Garlic powder or 1 clove Garlic, grated
• a dash of Pepper
• a pinch of Salt
• Corn flour for dusting
• Egg, beaten
• Oil of frying

How to do it:

1. Cook the instant noodle is salted water.
2. Drain and set aside.
3. Remove the intestinal tract using a toothpick or slit the prawn on the back and belly to remove.
4. Marinate with cooking wine, chicken powder, pepper and salt for 5 minutes.
5. Dust prawns with corn flour.
6. Dip in beaten egg.
7. Pick up some cooked instant noodles and coil around the prawns.
8. Have enough oil to in a pot to cover the prawns.
9. When oil is hot, fry till noodle turned golden brown and prawn turned red.
10. Drain on paper towel.
11. Serve with your preferred sauce.

Note:

• You can skip steps 5 and 6 if you like. However, the prawns will be a bit drier.
• You can use fresh noodle (like those wanton noodles) to replace instant noodles.
• My dipping sauce consist of a mixture of apple cider, sugar, worcestershire sauce and sesame oil.

Yellow Noodle Soup with Prawn 鲜虾面汤

During one of those days that I ran out of ideas on what to cook, this will be it. :P

My parents used to make this using chicken and dried shrimps as the soup base.  So it's Noodle Soup with Chicken. :P  My husband hates dried shrimps so my recipe omits that. Instead, I use chicken bones, prawns shells, Choy Sum stem (since noone except me likes it) and sometimes with a few dried scallops.

I usually make the soup stock first and keep it hot in the thermal pot. When we are ready to eat, just blanch the noodle then add in the soup. Easy. :)

Ingredients:

• 400g Flat Yellow Noodles
• a bunch of Choy Sum, cut into sections
• 8-10 medium Prawns; depending on how many prawns you want to serve withthe noodles

Soup Stock:

• 2 litre Water
• 2 Chicken Carcass, chopped into 2
• 2 clove Garlic, smashed

Seasonings:

• 1 tablespoon Oyster Sauce
• 1 tablespoon Light Soy Sauce
• Salt to taste

How to do it:

1. Saute the garlic with a little oil till fragrant.
2. Blanch chicken carcass to remove scum.
3. Add chicken carcass and garlic into a fresh pot of water.
4. Bring to a boil.
5. Add prawn and cook for 30 seconds.
6. Remove and shell the prawns.
7. Set the prawns aside and return the prawn heads and shells to the pot.
8. Continue to simmer for at least an hour.
9. Add in the choy sum stalks if you like.
10. Cook till stalks have softened.
11. Drain the soup stock.
12. Add seasonings to taste.
13. Keep in hot in a thermal pot if necessary.
14. When ready to eat, boil a pot of water.
15. Grab some noodles and blanch in boiling water.
16. Drain the noodles.
17. Place some choy sum in a bowl then pour the blanched noodle over.
18. Top with previously cooked prawns.
19. Pour over hot soup stock and serve.