Wednesday, October 28, 2009

Tangy Prawn Mai Fun

If you asked how many ways are there to prepare fried mai fun, the answer should be endless. Being a Singaporean Chinese, I have not been to birthday parties, or to any celebrations without the infamous fried bee hoon or mai fun (How you say it depends on the dialect. I'm Cantonese so we call it mai fun). How it is being fried though is the fun bit.

My grandmother calls Worcestershire sauce as "the sauce I cook my prawns in"- she, being a pure Cantonese probably would not associate Worcestershire sauce with other dishes as that is her special sauce used only for special occasions. Ah, her chilli stir fried prawns with red onions has such an amazing gravy that I savour even the lettuce that was used to decorate the dish.

What I have done then, is to combine her prawn dish with some carbs, and da dah, a new dish is born! Thank you Popo for another inspirational dish. =)

Tangy Prawn Fried Mai Fun
1/2 packet of bee hoon or mai fun soaked in warm water
600 grams of prawns (I used Australian Green prawns) shelled and de-veined
1 tomato diced
2 red chilli chopped
1 red onions sliced
2 carrots sliced
1 bunch of spring onions sliced
3-4 tablespoons of Worchestershire sauce
1 tsp of soya sauce
1 tsp of sugar
1/4 cup of stock

Heat pan with oil, sizzle onions and chili and cook till soft. Toss in tomatos, carrots and then prawns. Add sauces in with a dash of stock. Simmer. Sprinkle sugar in. Toss mai fun and spring onion through. Serve with some shallots.

I can't wait to share this dish with my friends from Presto Pasta organized by Ruth. This week it is hosted by Haalo from Cook (Almost) anything once.


Little Corner of Mine said...

Yup, most Chinese parties served mai fun. I like the added tangy taste to it.

tigerfish said...

I call it bee hoon though I am not 100% hokkien (me a mix of teochew and hokkien) heee heee.....

Babe_KL said...

thanks for the idea, never cross my mind to use Worchestershire sauce in bee hoon

Ruth Daniels said...

Aren't grandmothers wonderful! So glad you shared her inspiration and gave us this glorious dish. Thanks for sending it to Presto Pasta Nights. I always love your dishes.

Joanne said...

What a great fusion of an "heirloom" recipe with some pasta. Love it!

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