Tuesday 25 June 2013

Beef and Prawn Lor Mee by Eileen Kou

Beef & Prawn Lor Mee (Braised Noodles)

[Serves 3-4]
1 pkt of Taiwan ban mian
1 pkt of stir-fry beef
200g prawn (with shell on)
¼ tsp salt
½ tsp five spice powder
¼ tsp white peppercorn
2 tbsp rock sugar
1 tsp chicken stock (powder)
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (optional)
4 cups of water
2 egg whites
1 tsp potato starch mix with ½ cup of water
2 cloves of garlic, minced (add in some oil, mixed well and set aside)

Garnish and condiments:
Black vinegar
White pepper
Sambal chilli

Sambal chilli recipe:
3 tbsp chilli paste
3 tbsp oil
1/8 tsp salt or to taste
6 cloves garlic
2 tbsp chicken stock
1/8 tsp salt

1. Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.
2. Heat some oil in a pot. Fried some minced garlic till it turn light brown in colour. Then add in the beef. Fried till it cooked. Set aside.
3. Boil the prawn (with shell on). Add in salt, five spice powder, white peppercorn, rock sugar, chicken stock, soy sauce, dark soy sauce & oyster sauce (optional).
4. Turn the heat to low-medium and let it simmer for 2 hours.
5. Take out the prawn from the gravy. Remove the shell and set aside.
6. To thicken the gravy, use 2 egg whites. Pour slowly to boiling gravy. Then add potato starch solution to thicken further.
7. Blanch noodles in a pot of boiling water for a few seconds. Remove, strain and place into serving bowls.
8. To serve, ladle the sauce over the noodles. Serve with the beef & prawns, ½ boiled eggs, sambal chilli and lastly, topped with the garnish and condiments.
9. Serve hot.

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