
Fried Mee Tai Mak
Level
easy
Cooking
30 min
Preparation
20 min
Ingredients
Servings
2
Mee Tai Mak | 500 g |
Lean Minced Pork | 250 g |
Prawns deveined and butterflied | 7 |
Shiitake Mushrooms rehydrated with the stalks removed and thinly sliced | 4 |
Shallots | 4 |
Dried Shrimp minced | 20 g |
Red Chilli thinly sliced to garnish, optional | 1 |
Spring Onion thinly sliced to garnish, optional | 1 stalk |
Dark Soy Sauce | 1 1⁄2 tbsp |
Light Soy Sauce | 1 tbsp |
Sesame Oil | |
Vegetable Oil | 1⁄4 cup |
White Pepper | 1 tsp |
White Sugar | 1⁄2 tsp |
Salt | 1⁄2 tsp |
How to cook
Prepare the prawns
- In a wok, lightly fry the prawns with oil.
- Once cooked, remove the prawns from the pan and set aside.
Prepare the mee tai mak.
- In a pot of boiling water, blanch the mee tai mak before draining it.
- Set the mee tai mak aside to cool down in a bowl of iced water.
Start cooking
- In the same wok, add in the thinly sliced shallots and fry until the shallots are crispy and infused with the oil.
- Remove the shallots and set them aside, reserving 1 tablespoon of shallot oil for later.
- Add in the minced dried shrimp and sliced shiitake mushrooms to fry in the remaining shallot oil.
- Add in the minced pork then fry until there is no residual liquid in the wok
- Once done, remove everything from the wok and set aside.
- In the same wok, add in the reserved shallot oil.
- Cook the drained mee tai mak and add in the stir-fried meat, mushrooms and dried shrimp back into the wok.
- Stir in the light soy sauce, dark soy sauce, sugar, salt, white pepper, and sesame oil.
- Add the cooked prawns and mix thoroughly.
- Top with the fried shallots, spring onions and red chilli (optional), then serve warm.
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