Simple Ingredients :
2-4 large freshwater prawns, clean and deveined - sliced in half horizontally
2 pcs of dried/fried wantan noodles
2 stalks spring onions, cut into 1 inch lengths
2-3 tbsp oil
1 tsp sesame oil
1 tbsp chopped garlic and 1 tbsp shallots
10-12 slices of young ginger
1 tbsp Shao Hsing Hua Tiau cooking wine
3 cups water or stock
Optional - 1 cup of chopped cabbage
Seasoning (sauce):2 tbsp oyster sauce
1 tbsp chicken granules (not required if using chicken stock)
A pinch of salt, sugar and pepper for taste
3 cups water or chicken stock
Thickening (combine):1½ tbsp corn flour
2 tsp water
1 egg, beaten lightly
Simple steps :
1. If you get to buy the ready fried wantan noodles then skip the step below. If you have fresh wantan noodles, please follow these steps. Loosen the wantan noodles and place on a steaming tray. Steam noodles over boiling water for 2 minutes. Remove and let it cool. Loosen the noodles and deep-fry in batches in hot oil for 30 seconds until crispy and golden. Remove and put aside in a 2 separate serving plates.
2. Cut the freshwater prawns into halves. Sprinkle lightly with a little salt and pepper. Heat some 2-3 tbsp oil on pan. Place the prawns shell down onto the pan of oil and let it fry for 2 minutes. You can turn the prawn and let it cook the flesh side. Remove immediately once the prawns are cooked. Place the prawns on top of the noodles.
3. In the same oil, put in the chopped garlic and shallots. Fry till fragrant and add the ginger and continue to stir fry. By now your kitchen will be filled with the aromatic smell of garlic and ginger. Add the cooking wine and sesame oil. Then add the seasoning sauce. Then add water and let it come to a boil. Add the cabbage as desired.
4. Once the broth is boiling, lower the heat and add the cornstarch mix to thicken the sauce. Let it thicken for 1 minute and then turn off the heat. Pour the egg into broth and stir well. Add in the chopped scallions.
5. Pour the sauce over the noodles and serve immediately.
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