Reheat Hokkien Prawn Noodles
01:00 min
P R O F I L E
275
Chilled 4°C
1 Portion
Precooked
Stage 1
- 01:00
- 10 %
- 75 %
R E C I P E
2 | pcs | Giant Prawns |
1 | tbs | Chilli Oil |
150 | ml | Water |
60 | g | Chicken Bone |
60 | g | Chicken Thigh Boneless |
40 | g | Squid |
0.5 | tbs | Gelatine |
2 | tbs | Oil |
0.5 | tbs | Garlic chopped |
1 | pcs | Egg |
110 | g | Fresh Yellow Noodles |
110 | g | Fresh Thick Round Rice Noodles |
2 | tbs | Fish Sauce |
50 | g | Bean Sprout |
5 | g | Chinese Chive Chopped |
1 | pcs | Fried Fish Cake sliced in Stripes |
1 | pcs | Lime Wedge |
1 | tbs | Sambal Dried Prawn |
5 | g | Coriander |
5 | g | Spring Onion Julienne |
5 | g | Red Chilli Julienne |
1 | pinch | Black Pepper crushed |
1 | pcs | Paper bag |
Ingredients |
Shell the prawns, clean them, cut in half and store in a fridge. Keep the shells for the stock. Heat the chilli oil in a pan and sear the shells. Add the water and chicken bone and let it simmer for 30 minutes. Cook the chicken thigh, prawns and squid in the stock. When they are soft, take them out, chill them and cut the chicken and squid into strips. Add the gelatine to the stock, stir it well, heat it for 30 seconds, chill it and cut into cubes when it is cold. Heat the oil in a pan and sear the garlic, add the egg and sear till light brown. Add in both noodles and sear them. Add the fish sauce, lower the heat and add bean sprouts, Chinese chive, fish cake, chicken, squid and prawns. Mix it well, remove from heat and chill it. After cooling mix the noodles with the stock cubes and place the mixture in the paper bag and fold the bag down to close. Place it on the tray. |
1. Food Preparation |
Cook as per oven profile. |
2. Cooking Instruction |
Remove the bag from the tray, open the bag and plate the noodles. Use the lime, sambal, spring onion, chilli and black pepper as garnish. |
3. Food Serving Instruction |
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