I couldn’t resist of not buying prawn if I saw it in the market. I love prawns and I love to eat it and cook it in anyway. There are so many types of prawns in the market… ming har, sang har, hoi har, lou fu har…. I don’t really bother as long as it is fresh. Last week bought a kilo of prawns and it is quite big and got to divide it for 3 cooking. Dearie Suki get bored with buttered prawn, Marmite prawn and sweet sour prawn. So the big prawns I bought ended up used in cooking with wantan noodles.

The Sang Har Mee that I love most is the one from Greenview, PJ but dining there is no longer cheap and just a plate of it can cost about RM100. Everything is expensive now but nothing can be compare to our own home cooked meals at home… without MSG, less oil, less salt. Dad teach me how to cook this Sang Har Mee and it turned out  great, even Dearie Suki and the kids love it.

Ingredients :
500gm big prawns, clean and de-veined
3 pieces of wantan noodles, loosen it
Some chopped garlic and onion
Few slices of ginger
2 stalks spring onion, cut into 1 inch length
1 fishcake, cut into thin slices
1 egg, beaten
400ml water
Cornstarch for thickening
Oil for deep-frying

Seasoning ingredients :
1 tbsp oyster sauce
1 tbsp soya sauce
1 tsp sesame oil
2 tbsp Hsiao Hsing wine
Salt, sugar and pepper to taste

Method :
1. Heat oil in pan and deep fry the loosen wantan mee till crispy. Dish up and set aside.
2. Remove oil from pan till left about 1 tablespoon in it. Sautee garlic, onion and ginger till fragrant. Add in the water and the seasoning ingredients and bring to boil for about 5 minutes.
3. Add in the prawns, fishcake and the spring onion. Once the prawns cook, add in the cornstarch for thickening and pour the beaten egg into the pan an give it a stir. Turned off the fire.
4. Arrange the fried wantan noodles on a plate, then pour the prawns and sauce on top of it.