Prawn Mee Party Pack | Prima Taste

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Simple

INGREDIENTS

Prawn Stock (6-8 portions)

1.5 litres

Water

480 gm (16 nos)

Prawn (medium size)

160 gm

Chicken Meat Raw

450 gm

Prawn Stock Mix* Halal

Garnishes & Condiments

Hokkien Noodle

140 gm (per portion)

1120 gm (6-8 portions)

Beansprout

14 gm (per portion)

112 gm (6-8 portions)

Kang Kong

8 gm (per portion)

64 gm (4-6 portions)

Fried Shallot & Oil*

As desired (per portion / 6-8 portions)

Garlic Powder

As desired (per portion / 6-8 portions)

Prawn Mee Chilli Powder*

As desired (per portion / 6-8 portions)

Red Chilli(sliced)

3 gm (per portion)

24 gm (6-8 portions)

Garlic Soya Sauce (add chopped garlic to Light Soya Sauce)

9 gm (per portion)

72 gm (6-8 portions)

* 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