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.
Recipe
Claypot Prawn Noodle
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 300 gHokkien noodles or ramen or instant noodles
- 2 clovesof garlic
- 1 tspChinese rice wine
- 1 TbspOil
- 3-5Medium Tiger Prawns, Shelled leaving heads and tail on
- Handful of green vegetables
Sauce
- 1 TbspSoya Sauce
- 1 tspDark Soya Sauce
- 1 tspCorn Flour
- 1/2 tspSugar
- 2 cupsof 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
Method
- 01In a pot, add oil and garlic.
- 02When the garlic sizzles and has turned golden brown, quickly pour in the Chinese wine.
- 03Add the prawns and when the prawns have turned pink, add the noodles.
- 04Stir through and then add the sauce mixture.
- 05When the sauce boils and noodle is al dente, serve immediately with any green vegetables.