Wok-fried Mee Sua with Tiger Prawns
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Wok-fried Mee Sua with Tiger Prawns

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Level

easy

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Cooking

20 min

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Preparation

10 min

Ingredients

Servings

3
Mee Sua
300 g
Tiger Prawns
10
Fresh Eggs (beaten)
(beaten)
2
Bean Sprouts (washed & drained)
(washed & drained)
100 g
Carrot (chopped)
(chopped)
50 g
Chinese Dried Mushrooms (pre-soaked, sliced)
(pre-soaked, sliced)
50 g
Garlic (chopped)
(chopped)
2
Onion (sliced)
(sliced)
12
Cooking Oil
3 tbsp
Spring Onion (sliced)
(sliced)
10 g
Red Chilli (sliced)
(sliced)
1
For Seasoning
GOLDEN CHEF Premium Oyster Sauce With Dried Scallop
2 tbsp
GOLDEN CHEF Premium Dark Soy Sauce
2 tsp
GOLDEN CHEF 100% Pure Sesame Oil
1 tbsp
Chicken Stock
200 g
Pepper
1 tbsp

How to cook

Step 1

  • Fry the mee sua over medium heat until golden. Place the fried mee sua in a bowl and pour boiling water over it. Let it soften for 5 minutes before draining and setting it aside.

Step 2

  • Heat up oil in a wok pan and fry the prawns until cooked. Remove and set aside.

Step 3

  • In the same wok pan, lightly scramble the egg. Remove and set aside.

Step 4

  • Using the same wok pan, stir fry the garlic, onions, mushrooms and carrots until soft. Add the bean sprouts and stir fry for 1 minute.

Step 5

  • Add the fried mee sua and toss evenly. Add the seasoning ingredients and continue to stir fry over high heat.

Step 6

  • Add the scrambled egg and fold evenly. Simmer for 3 minutes.

Step 7

  • Add the cooked prawns, spring onions and red chilli. Ready to serve!
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