|
500g
200g
125g
250g
1
3
2 tablespoon
1/2 cup
2 tablespoon
1/2 teaspoon
5
1teaspoon
Oil
Shrimp Stock |
Fresh wheat-flour noodles
Bamboo shoots, cut into matchstick size
Lean pork, finely shredded
Small shrimp
Small carrot, cut into matchstick size
Dried black mushrooms, soaked and thinly sliced
Finely chopped garlic
Chinese chives, chopped
Chinese rice wine
White pepper, grounded
Shallots, sliced and deep-fried till golden brown
Salt
Enough for deep frying.
Prepare shrimp stock by peeling, de-veining and removing the shrimp head.
Set shrimps aside. Transfer the shells and heads to a pan or wok with
approx. 250ml water and bring to a boil, then simmer 10 minutes. Strain
the stock and set aside.
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Method :
-
Shake fresh noodles to separate, then deep fry in very hot oil for a few
seconds until golden brown. Drain and set aside on top of a few layers
of kitchen tissues to absorb excess oil.
-
Heat up wok with a few tablespoon of oil, then add garlic and stir fry
for a few seconds
-
Add bamboo shoots, pork, shrimps, carrot, mushrooms and chives.
-
Stir fry the combination until pork and shrimps change color, than pour
in the shrimp stock, about 125 ml.
-
Add Chinese rice wine, salt and pepper to taste and simmer uncovered for
approx. 5 minutes
-
Add noodles and continue to stir fry to mix well for another 3 - 5
minutes until stork is reduced.
-
Serve garnished with fried shallots.
Note: If using dried
noodles, blanch in boiling water until noodles softens |
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