Recipe: Sang Har Mee (Freshwater Prawn Noodles)

We love sang har mee aka freshwater prawn noodles. It's not something you can find at every Chinese restaurant, as it often comes with a higher price tag due to the prices of freshwater prawn. Most of the restaurants charge at least RM35-40 for one freshwater prawn and can go up to RM100, depending on size. 

What makes sang har mee extra tasty is the delicious roe from the freshwater prawns. I recently got my hands on some freshwater prawns and decided to try cooking my own sang har mee at home. I've watched the sifu here make the noodles once, so trying his method to recreate the dish at home. I was too lazy to deep fry egg noodles, so used yee mee noodles instead. Since my freshwater prawn is not as big as the restaurant's, I also added in extra peeled prawns. Not too shabby, I have to say; we thoroughly enjoyed this although if the prawns had more roe, it would make the sauce even richer and yummier. 

Sang Har Mee (Freshwater prawn noodles)

Recipe by Baby Sumo

Preparation time: 5-10 minutes

Cooking time: 12 minutes

Serves 2


Ingredients
1 1/2 pieces yee mee noodles
1 freshwater prawn, cut in half and cleaned (about 200g)

8-12 prawns, peeled and deveined

1 tsp ginger wine or Shaoxing wine

1 pak choy, cut into 1" lengths

2 cloves garlic, finely chopped

2-3 fish cake, sliced (optional)

3 tbsp cooking oil

For the sauce
600ml hot water

1 tbsp oyster sauce

1 tbsp chicken stock concentrate

2 eggs

1/2 tsp light soy sauce

1 tbsp cornstarch

2 tbsp water

1. In a wok, heat 2 tbsp oil over high heat. Once oil is hot, add the freshwater prawns, shell side down, and sear for 2 minutes. Add the ginger wine and flip the freshwater prawns and cook for a further minute. Remove to a plate and set aside.

2. Beat eggs with 1/2 tsp of light soy sauce.

3. In the same wok, heat 1 tablespoon of oil over high heat. Then, add the garlic and saute for 1 minute, until lightly browned. Then, add the bok choy and fish cake, and stir fry for another minute, then add the boiling water, and chicken stock concentrate. Add the beaten eggs in a steady stream and stir quickly and constantly with your fork, so that egg threads form. Season with 1 tbsp oyster sauce. Add peeled prawns and cook for 1 minute. Add the freshwater prawn back, flesh side down, so that the roe from the prawns can mix in with the sauce. 

4. Remove freshwater prawn again after 1 minute. Mix cornstarch with 2 tbsp water, and pour into the sauce mixture to help it thicken. Add the yee mee noodles and cook for 30 seconds to 1 minute, depending on how soft or crispy you like your noodles. 

5. Serve noodles, topped with freshwater prawn. 

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