Egg Drop Rice Noodles with Prawns

Egg Drop Rice Noodles with Prawns

Am supposed to eat less carbo but I guess the brain is perverse and is increasing my craving for it instead. Made a good portion of my favourite Egg Drop Rice Noodles with Prawns (Wak Tan Har Kau Chau Hor Fun) last evening for dinner. The white version.

The Prawns :

Raw Prawns (deshelled and deveined)

Garlic (minced)

Salt and Pepper

The Noodles :

Thick Rice Noodles

Garlic (minced)

Stock (use the prawn heads and a chicken stock cube)

Light Soy Sauce

Oyster Sauce

Sesame Oil

Salt and Pepper

Hua Tiao Wine

Corn starch (dissolved in a little water)

Egg

Greens (e.g. Choy sum, spinach...)

Bean Sprouts

Blanch the rice noodles, rinse under cold water, drain and set aside. Mix in some vegetable oil, sesame oil and light soy sauce.

Salt the prawns for a few minutes to make them firmer when cooked. Rinse and set aside. Heat up some oil in the wok and fry the garlic till fragrant. Add in the prawns and fry till they are almost cooked. Remove from wok and set aside.

Heat up a little more oil in the wok and fry more garlic till fragrant. Add in the greens followed by the bean sprouts. Add in the stock and bring to the boil. Stir in the cornstarch to thicken the gravy. Return the prawns to the wok. Turn off the heat and break in 2 eggs, stirring it to make the egg gravy. Pour over the rice noodles and serve hot.

PS : If making the dark version, before preparing the sauce, fry some garlic till fragrant, add in the rice noodles, some light and dark soy sauce and fry till the noodles turn brown then remove and set aside.