serves
4
prep
15 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
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
- Place the chicken stock in a large saucepan and bring to a simmer.
- 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.
- 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.
- 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.
- Add the noodles and fry until golden and crisp, then remove, drain well and place on a serving platter.
- 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.
- Add the prawns and spring onions and cook for another minute or until the prawns are just cooked through.
- 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.
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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
