In a bowl, add Shaoxing wine, light soy sauce, Dark Soy sauce, and sugar. Mix them all well and set them aside
In another bowl, add the prawns and marinate them with light soy sauce, white pepper powder, and corn starch. Mix them all well and set them aside.
Now take a wok and add some oil, once the oil is hot, spread the marinated prawns and cook it on both sides for 2 mins on each side. Take it out of the pan and repeat for the next set of prawns.
Clean up the wok, and then add some oil and keep the heat too high. Start adding aromatic ingredients like Garlic, Ginger. Sauté them for 30 secs.
Now add onion and sauté till light golden brown.
Add the rice noodles and mix them all well. To the noodles add the sauce and combine them all well until the noodles have absorbed the sauces well. Toss the noodles on high heat for 3 to 4 mins.
To the noodles add prawns, moong bean sprouts, and green onions. Mix them all well and allow it to cook for a min.
Lastly, drizzle some sesame oil on top of the noodles. And give it a final mix.
Prawns Chow Fun is now ready. Enjoy!
Ingredients
Directions
In a bowl, add Shaoxing wine, light soy sauce, Dark Soy sauce, and sugar. Mix them all well and set them aside
In another bowl, add the prawns and marinate them with light soy sauce, white pepper powder, and corn starch. Mix them all well and set them aside.
Now take a wok and add some oil, once the oil is hot, spread the marinated prawns and cook it on both sides for 2 mins on each side. Take it out of the pan and repeat for the next set of prawns.
Clean up the wok, and then add some oil and keep the heat too high. Start adding aromatic ingredients like Garlic, Ginger. Sauté them for 30 secs.
Now add onion and sauté till light golden brown.
Add the rice noodles and mix them all well. To the noodles add the sauce and combine them all well until the noodles have absorbed the sauces well. Toss the noodles on high heat for 3 to 4 mins.
To the noodles add prawns, moong bean sprouts, and green onions. Mix them all well and allow it to cook for a min.
Lastly, drizzle some sesame oil on top of the noodles. And give it a final mix.
Prawns Chow Fun is now ready. Enjoy!
Tips
- Prep Ahead: Prepare the Chow Fun sauce and marinate the prawns in advance to streamline the cooking process.
- Use Fresh Ingredients: Opt for fresh wide rice noodles for the best texture and flavor. Fresh prawns will also enhance the dish’s taste.
- Even Prawn Cooking: When cooking the prawns, ensure they are spread evenly in the hot oil to cook uniformly on both sides. Avoid overcrowding the pan for a better sear.
- High Heat Sautéing: Sauté garlic and ginger on high heat for just 30 seconds to release their flavors without burning them.
- Golden Brown Onions: Sauté onions until they achieve a light golden brown color. This adds a sweet depth to the dish.
- Quick Tossing: Toss the noodles on high heat for 3 to 4 minutes to allow them to absorb the flavors of the sauce without becoming overly soft.
- Balanced Sauce Distribution: Ensure an even distribution of the Chow Fun sauce throughout the noodles to achieve a harmonious flavor in every bite.
- Freshness Matters: Add moong bean sprouts and green onions towards the end of cooking to retain their freshness and crunch.
- Final Drizzle: The drizzle of sesame oil at the end imparts a rich, nutty flavor. Use it sparingly for that perfect finishing touch.
- Serve Immediately: Prawns Chow Fun is best enjoyed hot and fresh. Serve immediately to savor the optimal taste and texture of the dish.
FAQs
Q. What is the purpose of mixing Shaoxing wine, light soy sauce, dark soy sauce, and sugar in the first step?
A: The combination of these ingredients creates the flavorful Chow Fun sauce, providing a perfect blend of sweet, savory, and umami notes.
Q. What is the significance of marinating the prawns with light soy sauce, white pepper powder, and corn starch?
A: Marinating the prawns adds depth of flavor and helps tenderize the seafood, ensuring a delicious and well-seasoned result.
Q. Why cook the marinated prawns separately and in batches?
A: Cooking the prawns separately ensures even cooking and a nice sear on both sides. Batching helps maintain the wok’s high heat, achieving the desired texture.
Q. After sautéing garlic and ginger, why is it important to clean the wok before proceeding?
A: Cleaning the wok eliminates any burnt bits, ensuring a clean slate for the next set of ingredients and preventing off-flavors in the final dish.
Q. What is the purpose of sautéing onions till light golden brown?
A: Sautéing onions imparts a sweet and caramelized flavor to the dish, enhancing its overall taste and aroma.
Q. Can I use pre-cooked or refrigerated rice noodles for this recipe?
A: While fresh wide rice noodles are recommended, pre-cooked or refrigerated ones can be used. Ensure they are brought to room temperature before cooking.
Q. How do I prevent the rice noodles from sticking together during the high-heat tossing process?
A: Tossing the noodles continuously and ensuring they are well-coated with the sauce helps prevent sticking and ensures even distribution of flavors.
Q. Why drizzle sesame oil at the end, and is it optional to skip?
A: Drizzling sesame oil at the end adds a rich, nutty flavor to the Prawns Chow Fun. While optional, it provides a delightful finishing touch to the dish.
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