
Fried Mee Tai Mak
Level
easy
Cooking
30 min
Preparation
20 min
Ingredients
Servings
2
Mee Tai Mak | 500 g |
Minced Pork (lean meat) | 250 g |
Fresh Prawns (deveined and butterflied) | 7 |
Shiitake Mushrooms (rehydrated with the stalks removed and thinly sliced) | 4 |
Dried Shrimp (minced) | 20 g |
Premium Dark Soy Sauce | 1 1⁄2 tbsp |
Light Soy Sauce | 1 tbsp |
Vegetable Oil | 1⁄4 cup |
Shallots | 4 |
White Pepper | 1 tsp |
Salt | 1⁄2 tsp |
White Sugar | 1⁄2 tsp |
White Sugar | 1⁄2 tsp |
Red Chilli (thinly sliced to gsrnish) | 1 |
Spring Onion (thinly sliced to garnish) | 1 stalk |
How to cook
Prepare the mee tai mak.
- In a wok, lightly fry the prawns with oil. Remove from pan and set aside.
- In a pot of boiling water, blanch the mee tai mak before draining it. Set aside to cool down in a bowl of iced water.
Fry the mee tai mak.
- In the same wok, add in the thinly sliced shallots. Fry until the shallots are infused with the oil and crispy. Remove the shallots and set aside, reserving 1 tbsp of shallot oil for later. Now, add in the minced dried shrimp and sliced shiitake mushrooms to fry. Add in the minced pork.
- Fry the minced pork together with the rest of the ingredients until there isn't any 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 rest of the cooked ingredients back into the wok.
- Stir in the light soy sauce, dark soy sauce, sugar, salt, white pepper, and sesame oil. Lastly, add the prawns and mix thoroughly.
Garnish to serve!
- Top with the spring onions and red chilli, if desired. Serve warm.
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