Sunday, January 9, 2011

Malaysian Monday #1 - Sang Har Meen (Crispy Fried Noodles with Prawns)

I love reading Gert's My Kitchen Snippets blog. She is a talented cook who enjoys baking and cooking great meals for her family and friends. I showed hubby a photo of her Sang Har Meen the other night, and he recalled the best Sang Har Meen he ate when he visited Malaysia over 10 years ago. When he saw the king-size prawns at the fish shop today, he asked if I wanted to cook Sang Har Meen for dinner.

Here's my version.

5 large size prawns, halved
Dry egg noodles (I bought noodles that were already par-boiled)
a knob of ginger, thinly sliced
2 garlic cloves, chopped
35stalks of kailan 
1.5 cups of chicken stock
1 egg, lightly beaten
corn flour mixed with water
Seasoning
2 tbsp oyster sauce
1 tbs of light soy sauce
1 tsp of Shao Shing Wine (chinese cooking wine)
1 tsp of sesame oil
salt and pepper to taste


  1. Cut the freshwater prawns into halves. Sprinkle lightly with a little salt and pepper. Heat a pan with a little oil, place the prawns in when pan is hot and cook until they turn red. Dish out and set aside. 
  2. Loosen the noodles and fry the noodles in small batches till golden and crispy. Drain and set aside in serving dish. Place the prawns on top of the noodles.
  3. Heat a little vegetable oil in the wok and add the chopped garlic, sliced ginger and sesame oil.
  4. When fragrant, add in the kai lan. Fry for about a minute or two on medium high heat and then add the seasoning, followed by the chicken stock . Lower the heat and let the mixture simmer until boiling.
  5. Then add in the corn flour mixture to thicken the gravy. Stir in the beaten egg.
  6. Ladle the gravy over the prawns and noodles. Serve immediately. 

P. S. I am submitting this to Shaz's blog as my 1st entry for Muhibbah Malaysian Monday.

    4 comments:

    1. looks really really really yummy!!! :P~~

      ReplyDelete
    2. Yummy! I love ee meen, Thank you for joining us on our Malaysian Monday journey:) (I just sent you an email about the numbering, cheers.)

      ReplyDelete
    3. Passed Passed, looks just like Gert's one. :)

      ReplyDelete
    4. Ching: thank you for the compliment. Still cannot compare to Gert..she's a true Masterchef, always grateful to her for sharing her recipes.

      ReplyDelete