Mah mee

Mah mee

Noodle soup

By
From
The Complete Asian Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon peanut oil
500g raw prawns, peeled and deveined, (heads and shells reserved for stock)
2 teaspoons salt
500ml chicken stock
1 tablespoon sesame oil
3 garlic cloves, crushed
1/2 teaspoon fresh ginger, finely grated
125g fine egg noodles
250g barbecued pork, thinly sliced
230g fresh bean sprouts, trimmed
1 teaspoon five-spice powder
100g crab meat
6 spring onions, thinly sliced
1 lebanese cucumber, peeled and diced

Method

  1. Heat the peanut oil in a saucepan over high heat. Add the prawn shells and heads and cook, stirring constantly, until they turn pink. Add 1 litre water and the salt, cover, and simmer for about 30 minutes, or until reduced by a third. Strain the stock, discarding the shells and heads. Set aside. (If liked, the prawn heads and a little of the stock can be blended for a few seconds in a food processor, then passed through a fine strainer and the liquid added to the prawn stock. This results in a more flavoursome soup.) Combine the prawn and chicken stocks.
  2. Heat the sesame oil in a clean saucepan over low heat. Add the garlic and ginger and cook until starting to brown. Add the combined stocks and the prawns, bring to the boil, then reduce the heat to low and simmer for 5 minutes. Add the noodles and continue simmering for a further 5 minutes. Add the pork, bean sprouts and five-spice powder, and simmer for 2 minutes to heat through and combine.
  3. Serve the soup in bowls, garnished with the crab meat, spring onion and cucumber.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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