the lobster ramen – 姜葱龙虾焖拉面 came with a yummy golden sauce. i didn’t know the recipe but was thinking how i could replicate a sauce that looked the same pleasing golden & had similar texture & taste good.
i defrosted 7 small grass prawns & used kitchen sears (scissors) to de-vein the prawns. i marinated lightly with some fish sauce & white pepper.
for the golden sauce, i added 5 tablespoon vegetable stock (leftover soup) – that’s about 75ml approx 1/3 cup. i added 1 tablespoon each of mirin & sake. i then added 1 teaspoon white sugar &1 teaspoon fish sauce. i also added 1 teaspoon corn flour & 1 egg yolk for body & the yellow colour, then whisked.
i boiled a very cheap china noodle called white jade noodles for 4 minutes+ tasted it almost al dente & drained in a strainer & placed in cold water.
i placed a piece of butter (about 10g), some sliced ginger, cut spring onions & chilli padi in the pan. then immersed the prawns in the golden sauce & placed them in the hot pan & cooked for 2 minutes. i then added the golden sauce, cooked the prawns & added some water to achieve the slight starchy consistency.
i placed the noodles in a bowl & added the prawns & golden sauce, then garnished with chopped spring onions & coriander leaves. voila! 🙂
the key experiment here was the golden sauce. the current version was tasty, had the colour & body. it had just a little corn starch taste. egg yoke was fine. i am thinking of trying some pumpkin puree to replace the corn starch & see how it goes.
with a good tasty golden sauce, it would be quite easy to vary the ingredients like using lobster, some better ramen (but this cheap one was light & quite ok), and i can also cook this as a larger dish to serve say 6pax or 8pax as a light carb dish for my dinners.
P.S. – see latest update @ King Prawn Noodles (黄焖大虾面) – Part 2