Yay! Yay! Sang Har Meen

This one, I like very much. Check it out at Fatty Crabs Restaurant, Taman Seputeh in Kuala Lumpur. Alternatively, you could try out the recipe below.

SANG HAR MEEN (or Freshwater Prawns And Fried Wantan Noodles)

6 extra large freshwater prawns
3 pieces fresh egg wantan noodles
100g Chinese white cabbage (wong nga pak), sliced
2 stalks spring onions, cut into 4cm lengths

2-3 tbsp palm cooking oil
1 tsp sesame oil
1 tsp chopped garlic
1 tbsp finely sliced young ginger
1¾-2 tbsp cooking wine
400ml water or stock

Seasoning (combine):
1½ tbsp oyster sauce
2 tbsp chicken stock
1/8 tsp salt
1/4 tsp sugar
1/8 tsp pepper

Thickening (combine):
1½ tbsp corn flour
2 tsp water
1 egg, beaten lightly

1. Cut the freshwater prawns into halves. Sprinkle lightly with a little salt and pepper. Par-boil the prawns in boiling water until they turn red and are cooked. Dish out and set aside.

2. Loosen the wantan noodles and place on a steaming tray and steam over rapid boiling water for 2 minutes. Remove and cool. Loosen the noodles and deep-fry in batches in hot oil for 20 seconds until crispy and golden. Remove with a wire-mesh ladle and place on a serving dish. Arrange the prawns on top of the noodles.

3. Heat palm cooking oil and sesame oil in a wok, fry garlic until lightly golden then add ginger. Add in the cooking wine and fry the garlic and ginger until fragrant. Add the Chinese cabbage, water and seasoning and bring to a simmering boil for 4-5 minutes.

4. Thicken the sauce then lower the flame and stir in the egg. Pour the sauce over the noodles and serve immediately.

Serves 3.

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