PRAWN CHOW MEIN

Chow mein mean 'stir-fried noodles', chow meaning 'stir-fried' (or "sautéed") and mein meaning 'noodles'. The pronunciation chow mein is an English corruption of the Taishanese pronunciation chāu-mèing.

INGREDIENTS

·         150g dried or fresh egg noodles

·         1 tbsp sesame oil, plus 1 tsp

·         16-20 king prawns, de-shelled, de-veined

·         1 tbsp groundnut oil

·         2 garlic cloves, finely chopped

·         50g mangetout, finely shredded

·         50g Parma ham or cooked ham, finely shredded

·         2 tsp light soy sauce

·         2 tsp dark soy sauce

·         1 tbsp Shaoxing rice wine or dry Sherry

·         ½ tsp freshly ground white pepper

·         ½ tsp golden caster sugar

·         2 spring onions, finely chopped

 

For the marinade

·         2 tsp light soy sauce

·         2 tsp Shaoxing rice wine or dry Sherry

·         1 tsp sesame oil

·         ½ tsp freshly ground white pepper

METHOD

1.         Combine the prawns with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 mins.

2.         Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp of the sesame oil and set aside.

3.         Heat a wok over a high heat. Add the groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 secs. Then add the mangetout and ham, and stir-fry for about 1 min.

4.         Add the prawns and the marinade, and stir fry until the prawns start to colour.

5.         Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 tsp salt. Stir-fry for 2 mins.

6.         Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.