Sang har mee with king prawns (crispy egg noodles with king prawns)

Sang har mee is a popular dish in Malaysia where crispy noodles are topped with a luscious seafood gravy, enriched with egg. The gravy softens the noodles to a pleasant chewy texture when served.

Sang har mee with king prawns (crispy egg noodles with king prawns) Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Mid

Stream free On Demand

Reinventing The Meal

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 1 litre chicken stock
• 1 whole dried flounder, available from Asian grocers
• 200 g fresh egg noodles
• 1 litre vegetable oil
• 6 large raw king prawns, intestinal tracts removed, butterflied, shells kept on
• 3 cm piece young ginger, peeled and finely chopped
• 5 garlic cloves, finely chopped
• ½ tsp salt
• 1 tsp sugar
• ½ tsp monosodium glutamate (MSG)
• 1 tbsp corn starch, mixed with 2 tbsp water
• 1 tbsp dashi granules
• 3 spring onions, cut into 5 cm lengths
• 2 egg whites
• Shaoxing rice wine, to taste
• Coriander, for garnish

Instructions

1. Place the chicken stock in a large saucepan and bring to a simmer. 
2. Meanwhile, lightly brown the flounder over and open flame until lightly browned and fragrant. Tear off a large piece of the grilled fish and add to simmering chicken stock. 
3. Bring a medium saucepan of water to the boil. Add the egg noodles and cook for 30 seconds, then drain and refresh in cold water. Drain again. 
4. Heat the oil in a wok over medium high heat. Fry the prawns for 30 seconds, then remove and place in a sieve over a bowl.
5. Add the noodles and fry until golden and crisp, then remove, drain well and place on a serving platter.
6. Remove all but 2 tablespoons of the frying oil from the wok and place over high heat. Add the ginger and garlic and cook for 1 minute or until fragrant, then add the chicken stock. Season with salt, sugar, MSG and dashi, then add the corn starch mixture and stir until thickened.  
7. Add the prawns and spring onions and cook for another minute or until the prawns are just cooked through.
8. Stirring continuously, gradually add the egg white, then turn off the heat and gently stir just until the whites start to set in thin strands. Add a dash of Shaoxing wine, then pour over the crispy noodles and garnish with coriander.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Reinventing The Meal

Watch The Full Episode Here

G

Watch The Full Episode Here

G