Cantonese Style Noodle with Prawn Soup Base. Cantonese Style Noodle with Prawn Soup Base step by step. Stir fry ginger and garlic till aromat.. Using prawn as stock soup base enhanced the umami taste of the noodle.

This is improved taste of my fried yee mee noodle in Cantonese style now using prawn soup base to make the gravy. Using prawn as stock soup base enhanced the umami taste of the noodle. Great recipe for Cantonese Style Yee Mee with Prawns. You can have Cantonese Style Noodle with Prawn Soup Base using 16 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cantonese Style Noodle with Prawn Soup Base

1. You need of Noodle or Yee Mee.
2. Prepare of Soup Base.
3. You need Head of and shells of medium sized prawns.
4. You need 2 of sliced ginger.
5. Prepare 1/2 tsp of salt.
6. It's 4 bowls of water.
7. Prepare of Ingredients.
8. You need of Meat.
9. It's of Sliced fish cake.
10. It's of Medium sized prawns.
11. Prepare of Green leafy vegetables.
12. You need 2 of eggs.
13. It's 2 of sliced ginger.
14. You need of Chopped garlic.
15. You need 1 tbsp of soy sauce.
16. You need 1 tbsp of Shaoxing wine.

Cantonese style noodle means the white color gravy is cooked with stock soup and egg whites. It can be cooked with kuey teow, bee hoon or wanton noodles. Not much seasoning is required for the egg noodle, soup and soy sauce will bring out its. Very delicious Cantonese fried noodles usually found in hawker stalls.

Cantonese Style Noodle with Prawn Soup Base instructions

1. Stir fry head and shells of medium sized prawns with 1 tbsp oil till aromat. Add 4 bowls of water, salt and ginger to boil the fried prawns shells and oil. Lower heat and let it simmer for 40 minutes..
2. Stir fry ginger and garlic till aromat. Add in meat and fish cake. Stir fry till meat is well cooked and add in the soup base. Add in green vegetables. Add in soy sauce and Shaoxing wine. Place noodle and prawns on the soup with other ingredients in it..
3. Simmer the wok with all the ingredients for 3 minutes. Add in cornstarch solution and add in 2 eggs and stir the eggs till evenly coated the noodles. Garnish and serve..

We call it Sang Har Mee because for its enormous big prawn or some use more expensive fresh water prawns. It is the prawns that gives the noodle its uniqness. This recipe can also be used to cook Cantonese Yin Yong or beehoon mixed with kuey teow. Using prawn as stock soup base enhanced the umami taste of the noodle. Hi Everyone, I hope you guys are all doing well during this weird period in time.