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Sang Har Mee
Serving Size4 pax
Preparation Time20 min
Cooking Time20 min
Ingredients
4 pcs
River prawns, slice half
4 pcs
Yee mee
90g
Cooking oil
2 tsp
Sesame oil
6 cloves
Garlic, sliced
1 no
Shallot, sliced
30g
Young ginger, sliced
3 stalks
Spring onion, rough cut
1.2L
Water
Half can
CARNATION® Evaporated Creamer
4 nos
Gai lan
Half stick
Carrot, sliced
1 no
Egg, lightly beaten
4 tbsp
Corn starch with water
Seasoning
2 tbsp
Oyster sauce
2 tbsp
Chicken stock powder
2 tsp
Sugar
2 tsp
Soy sauce
2 tsp
White pepper powder
Instruction
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.
