Claypot Prawn Noodle(砂锅虾面)

This dish is so easy to prepare, does not need you to boil and boil a prawn stock or save up prawn heads, but it tastes so good, I have never failed to get good comments from every single person who has tasted it.

The most valuable thing about this claypot prawn noodle is that it takes about 5 minutes to prepare. That’s probably how much time we take to make instant noodles, but tastes ten times better and probably a hundred times healthier. You can use instant noodles, or fresh noodles or frozen noodles and even home made noodles. I have tried it on every kind of alkaline or egg noodle or yellow noodle.

Claypot Prawn Noodle

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Ingredients

  

• 300 g Hokkien noodles or ramen or instant noodles
• 2 cloves of garlic
• 1 tsp Chinese rice wine
• 1 Tbsp Oil
• 3-5 Medium Tiger Prawns Shelled leaving heads and tail on
• Handful of green vegetables

Sauce

• 1 Tbsp Soya Sauce
• 1 tsp Dark Soya Sauce
• 1 tsp Corn Flour
• 1/2 tsp Sugar
• 2 cups of water or prawn head stock

Garnishes (optional - add as many as you like, or none)

• Deep fried shallots
• Chilies in black sauce
• Sliced Fish cake
• Sliced boiled pork filet

Instructions

 

• In a pot, add oil and garlic.
• When the garlic sizzles and has turned golden brown, quickly pour in the Chinese wine.
• Add the prawns and when the prawns have turned pink, add the noodles.
• Stir through and then add the sauce mixture.
• When the sauce boils and noodle is al dente, serve immediately with any green vegetables.