Pescatarian
Chinese
Shrimp Chow Fun
Allergens: Crustaceans, Eggs, Gluten, Molluscs, Sesame, Soya, Sulphites
Cantonese chow fun: wide rice noodles with shrimp and char.
Ingredients
- Vegetable oil 4 tbsp
- Black pepper
- Sugar 0.5 tbsp
- Soy sauce 1 tbsp
- Bean sprouts 1 cup
- Fresh ginger 1 tsp
- Garlic 1 tsp
- Onion 0.5 cup
- Spring onions 0.5 cup
- Prawns 8 oz
- Eggs 0.5
- Cornflour 2 tbsp
- Malt vinegar 0.5 tbsp
- Oyster sauce 1 tbsp
- Rice noodles 0.5 bag
- Sesame oil 2 tsp
- Rice wine 1 tbsp
Method
- - SOAK THE RICE NOODLES. Soak the rice noodles overnight untill they are soft
- - BOIL THE RICE NOODLES. Boil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.
- -MARINATING THE SHRIMP.
- In a bowl add the shrimp, egg, 1 pinch of white pepper, 1 Teaspoon of sesame seed oil, 1 Tablespoon corn starch and 1 tablespoon of oil.
- Mix together well
- - STIR FRY.
- In a wok add 2 Tablespoons of oil, shrimp and stir fry them until it is golden brown.
- Set the shrimp aside.
- Add 1 Tablespoon of oil to the work and then add minced garlic, ginger and all of the vegetables.
- Add the noodles to the wok.
- Next add sherry cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, 1 pinch white pepper, and soy sauce.
- Add back in the shrimp.
- To thicken the sauce, whisk together 1 Tablespoon of corn starch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.