Wok-fried Mee Sua with Tiger Prawns

Name: Wok-fried Mee Sua with Tiger Prawns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Mains
Ingredients: 300 g Mee Sua; 10 Tiger Prawns; 100 g Bean Sprouts; 50 g Carrot; 50 g Chinese Dried Mushrooms; 2 Eggs; 2 Garlic; 1/2 Onion; 10 g Spring Onion; 1 Red Chilli; 3 Tbsp Cooking Oil; 2 Tbsp Oyster Sauce With Dried Scallop; 2 tsp Dark Soy Sauce; 1 Tbsp Sesame Oil; 200 g Chicken Stock; 1 Tbsp Pepper

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Level

easy

Cooking

20 min

Preparation

10 min

Ingredients

Servings

Mee Sua	300 g
Tiger Prawns	10
Bean Sprouts washed & drained	100 g
Carrot chopped	50 g
Chinese Dried Mushrooms pre-soaked, sliced	50 g
Eggs beaten	2
Garlic chopped	2
Onion sliced	¹⁄₂
Spring Onion sliced	10 g
Red Chilli sliced	1
Cooking Oil	3 tbsp
Seasoning
Oyster Sauce With Dried Scallop	2 tbsp
Dark Soy Sauce	2 tsp
Sesame Oil	1 tbsp
Chicken Stock	200 g
Pepper	1 tbsp

How to cook

Prepare the mee sua

Fry the mee sua over medium heat until golden.
Place the fried mee sua in a bowl and pour boiling water over it.
Let it soften for 5 minutes before draining and setting it aside.

Start cooking

Heat up oil in a wok pan and fry the prawns until cooked, then remove and set aside.
In the same wok pan, lightly scramble the egg then remove and set aside.
Using the same wok pan, stir fry the garlic, onions, mushrooms and carrots until soft.
Add the bean sprouts and stir fry for 1 minute.
Add the fried mee sua and toss evenly.
Add the oyster sauce, dark soy sauce, sesame oil, chicken stock and pepper, then stir fry over high heat.
Add the scrambled egg, folding it in evenly, then simmer for 3 minutes.
Add the cooked prawns, spring onions and red chilli, then serve!