Shrimp Chow Fun

Ingredients

• dried rice stick noodles, half a standard packet; soak overnight until soft
• 8 ozprawns, peeled
• 1/2egg, beaten, for the marinade
• white pepper
• 2 tspsesame oil
• 2 tbspcornstarch, 1 tbsp for marinade, 1 tbsp for thickening slurry
• 4 tbspvegetable oil, divided across steps
• 1 tspgarlic, minced
• 1 tspfresh ginger, minced
• 1/2 cuponion, sliced
• 1 cupbeansprouts
• 1/2 cupspring onions, sliced
• 1 tbspshaoxing wine, or dry sherry
• 1 tbspoyster sauce
• 1/2 tbspsugar
• 1/2 tbsprice vinegar
• 1 tbspsoy sauce

Method

1. 1

   Soak the rice noodles overnight until soft. Boil for 10–15 minutes, then rinse under cold water and drain.

2. 2

   In a bowl, mix the prawns with the beaten egg, white pepper, 1 tsp sesame oil, 1 tbsp cornstarch and 1 tbsp oil. Set aside to marinate.

3. 3

   Heat 2 tbsp oil in a wok. Stir-fry the prawns until golden. Set aside.

4. 4

   Add 1 tbsp oil to the wok. Add the garlic, ginger, onion, beansprouts and spring onions. Stir-fry briefly.

5. 5

   Add the noodles to the wok. Add the Shaoxing wine, oyster sauce, sugar, vinegar, remaining sesame oil, white pepper and soy sauce. Return the prawns to the pan and toss everything together.

6. 6

   To thicken: mix 1 tbsp cornstarch with 2 tbsp water and slowly add to the wok until the sauce reaches the desired consistency.