Sang Har Mee

Serving Size4 pax
Preparation Time20 min
Cooking Time20 min


4 pcs

River prawns, slice half

4 pcs

Yee mee


Cooking oil

2 tsp

Sesame oil

6 cloves

Garlic, sliced

1 no

Shallot, sliced


Young ginger, sliced

3 stalks

Spring onion, rough cut



Half can

CARNATION® Evaporated Creamer

4 nos

Gai lan

Half stick

Carrot, sliced

1 no

Egg, lightly beaten

4 tbsp

Corn starch with water

2 tbsp

Oyster sauce

2 tbsp

Chicken stock powder

2 tsp


2 tsp

Soy sauce

2 tsp

White pepper powder


Step 1

Heat up pot with oil, fry the prawns for 2 mins. Dish out and reserve the oil.

Step 2

Sauté spring onion, young ginger, shallots, garlic & sesame oil until fragrant. Add in gai lan, carrot and water, bring it to a boil.

Step 3

Add in all the seasonings & constantly stir the gravy. While stirring, slowly pour in beaten egg and add in CARNATION® Evaporated Creamer. Add the prawns into the gravy and cook for 3 mins.

Step 4

Pour the gravy over the yee mee on a plate & ready to serve.