King Prawn Noodles (黄焖大虾面) (Part 2)

king prawn noodles (黄焖大虾面)

king prawn noodles (黄焖大虾面)

did an almost perfect king prawn noodles (黄焖大虾面) today on 28.9.2014, on the third try (top photo). 🙂

tunglok lobster ramen - 龙虾焖拉面

tunglok lobster ramen – 龙虾焖拉面

wife actually said it was better than tunglok’s lobster ramen – 龙虾焖拉面 (above photo).  & the dry wok king prawns better than lobster. i think so also – almost there. sauce was very tasty with no sugar added.

i was very impressed with tunglok’s lobster ramen – 龙虾焖拉面 actually…the 黄焖 golden bisque was always very tasty, smooth & flavourful. it was very similar to & tasty like a good crab roe sharkskin soup. lobster was very good too. for purpose of recreating a dish, lobster is lobster, steamed, grilled or pan-grilled it is not hard to reproduce, so mainly it’s about how to recreate the 黄焖 slight starchy golden bisque.

i tested with egg yoke, mirin, sake, sugar, chicken stock, cornflour, fish sauce. 🙂

braised prawn noodles (黄焖虾面)

braised prawn noodles (黄焖虾面)

braised prawn noodles (黄焖虾面)

braised prawn noodles (黄焖虾面)

my first attempt used small grass prawns & vegetable stock (above 2 photos), whatever was readily available. i had slightly too much starch. i added fish sauce as i thought light soy sauce & oyster sauce might darken the golden colour of sauce.  anyway the sauce was tasty & my daughter liked it, but i could taste the starch – a negative point.

king prawn noodles (黄焖大虾面)

king prawn noodles (黄焖大虾面)

king prawn noodles (黄焖大虾面)

king prawn noodles (黄焖大虾面)

last evening i used the king prawns my wife bought from chinatown. these were very large prawns – 7 prawns/kg so like 140g per prawn. i fried cut chilli padi, ginger strips, & garlic in butter on high heat & added the king prawns & did the dry wok prawn method. it turned out beautifully, with perfect char-grilled flavours & texture. it is true that sometimes giant prawns taste even better than lobster. & they cost a lot less when comparing meat to shell ratio.

i did not have stock so i added sugar & more mirin. also i reduced the flour & added 2 egg yokes. the sauce was still ok tasty. my wife felt that the sweetness was artificial, which i agreed too. also 2 egg yokes did not work well as they separated from the mixture during cooking & did not blend fully. 😦

king prawn noodles (黄焖大虾面)

king prawn noodles (黄焖大虾面)

for lunch today, i had chicken stock, added 1 egg yoke & added light soy sauce & oyster sauce, & yuzu salad sauce & could still produce the golden sauce, this time a really, really tasty bisque. excellent! prawns were perfect as before. 🙂

it was important to record the recipe, as there was a bit of experimentation & varying amount of condiments used. that was the reason i blog anyway, as often i have to refer to my own recipes. 🙂

c.h.e.f andy


  • 600g king prawns (i had 4 large prawns 560g, but 300g small grass prawns should do also)
  • 500ml chicken stock
  • 1 egg yoke
  • 2 tbsp cooking sake
  • 2 tbsp mirin
  • 1 tsp fish sauce (& add sea salt if required to taste)
  • 1 tsp oyster sauce
  • 1 tsp yuzu salad sauce
  • 1.5tsp cornflour
  • 1 chopped chilli padi
  • 1.5cm ginger (julienned)
  • 2 tsp chopped garlic


  1. cooke prawn –  season de-veined prawns (keep in shell) with fish sauce & white pepper.  fry cut chilli padi, ginger strips, & garlic in butter on high heat. add king prawns & chargrilled using the dry wok prawn method to get perfect char-grilled flavours & texture. set aside the cooked prawns.
  2. make sauce – add 1 egg yoke, mirin, sake, chicken stock, fish sauce, oyster sauce, cornflour in a mixing bowl & mix thoroughly. fry cut chilli padi, ginger strips, & garlic in olive oil. add the mixture on low fire to boiling. taste the bisque & add salt to taste.
  3. cooke noodles – cook noodles (i used white jade 白玉 noodles which had a bit of ramen texture)to just below al dente & pour into a sieve or colander & add ice & cold water to stop the cooking.
  4. now put together the dish!

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