I recently had some crab yee mein noodles at The Good Kitchen restaurant in Hurstville, and they were so memorable I decided to attempt making the dish during my Live Asian Kitchen broadcast (but with prawns due to budget constraints). The noodles were served up with a butter and garlic sauce, and I was told that the secret was to add a small amount of cheese in it. The result tasted rather different to what I ate, but I’ve decided to share it here nonetheless with a post-broadcast tweak to the recipe, ie. by adding evaporated milk.
Note that the restaurant version came with a very smooth-textured sauce, which suggests to me that it was passed through a sieve before being poured over the noodles; I might try that with mine next time.
Garlic Butter Yee Mein Noodles with Prawns
INGREDIENTS:
1 cake yee mein or any egg noodles, boiled until soft, then drained and arranged on a platter
300g prawns, peeled & deveined
5 cloves garlic, minced
¼ onion, peeled and diced (optional)
4 TBSP butter
1 cup creamy evaporated milk
2 cups chicken stock (or water)
1 TBSP shredded cheese (optional)
1 TBSP chicken powder or 1 tsp salt + 1 tsp sugar
½ tsp white pepper
½ tsp sugar
To garnish –
1 TBSP sliced spring onion
1 sprig coriander
METHOD:
- Heat butter in pan, add onion and garlic and fry until lightly browned and aromatic. Add prawns and saute for about 10 seconds.
- Add all other ingredients, bring to a simmer and cook until prawns are done.
- Adjust seasoning, then pour sauce over noodles. Garnish with spring onion and coriander before serving.
