did an almost perfect king prawn noodles (黄焖大虾面) today on 28.9.2014, on the third try (top photo). 🙂
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. 🙂
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.
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. 😦
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. 🙂
- 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
- 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.
- 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.
- 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.
- now put together the dish!