
Simple
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INGREDIENTS
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Prawn Stock (6-8 portions)
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1.5 litresWater
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480 gm (16 nos)Prawn (medium size)
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160 gmChicken Meat Raw
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450 gmPrawn Stock Mix* Halal
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Garnishes & Condiments
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Hokkien Noodle
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140 gm (per portion)
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1120 gm (6-8 portions)
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Beansprout
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14 gm (per portion)
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112 gm (6-8 portions)
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Kang Kong
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8 gm (per portion)
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64 gm (4-6 portions)
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Fried Shallot & Oil*
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As desired (per portion / 6-8 portions)
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Garlic Powder
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As desired (per portion / 6-8 portions)
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Prawn Mee Chilli Powder*
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As desired (per portion / 6-8 portions)
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Red Chilli(sliced)
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3 gm (per portion)
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24 gm (6-8 portions)
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Garlic Soya Sauce (add chopped garlic to Light Soya Sauce)
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9 gm (per portion)
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72 gm (6-8 portions)
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* Items available from Prima Taste
Steps
- Step A: Prawn Soup
- 1. Fill pot with 1.5 litres water and bring to a boil. Add prawns and cook on high heat till cooked (Approximately 2min). Remove and cool in iced water. Deshell prawns and set aside.
- 2. Add chicken meat into pot, bring to boil and simmer on medium heat. Cover the pot and remove scum if any. Stir occasionally. Remove chicken meat at 10-15min depending on the size and set aside as garnish.
- 3. Add Prawn Stock Mix and bring to a boil.
- 4. The prawn soup is ready.
- Note: You should get about 1.7 litres prawn soup for serving.
- Preparation Procedure
- Step B1: Prawn Noodle Soup
- 1. Blanch Hokkien noodle, beansprout and kang kong in boiling water for about 5 seconds.
- 2. ^Shake off excess water from blanched Hokkien noodle and bean sprouts. Put them into a bowl.
- 3. Garnish each serving with deshelled prawn and sliced chicken meat. Stir the boiling prawn soup gently and scoop it into the bowl.
- 4. Garnish with fried shallot & oil, garlic powder and prawn mee chilli powder as desired.
- 5. Serve immediately with sliced red chilli and garlic soya sauce.
- Step B2: Prawn Noodle Dry
- 1. Prepare noodle bowl with desired of fried shallot & oil, sambal chilli, garlic soya sauce and some prawn soup.
- 2. Blanch Hokkien noodle, beansprout and kang kong in boiling water for about 5 seconds.
- 3. ^Shake off excess water from blanched Hokkien noodle and bean sprouts. Put them into a bowl, lightly mix the noodles with the sauce mixture with a pair of chopsticks .
- 4. Garnish each serving with deshelled prawn, sliced chicken meat, fried shallot, garlic powder and prawn mee chilli powder can be added if desired.
- 5. Serve immediately with garlic soya sauce, sliced red chilli and a bowl of prawn soup.
- ^Note : We recommend to blanch noodles one portion at a time
- Storage
- Prawn Stock Mix
- Prawn Mee Chilli Powder
- Fried Shallot & Oil
- Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
- Estimated Yield Per Packet
- Prawn Stock Mix per packet (450 gm) - No. of Portions: 6-8
- Prawn Mee Chilli Powder (5 gm per packet x 2 pkts) - No. of Portions: 6
- Fried Shallot & Oil (25 gm per packet x 2 pkts) - No. of Portions: 6
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