Fried Mee Tai Mak
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Fried Mee Tai Mak

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Level

easy

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Cooking

30 min

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Preparation

20 min

Ingredients

Servings

2
Mee Tai Mak
500 g
Lean Minced Pork
250 g
Prawns
deveined and butterflied
7
Shiitake Mushrooms
rehydrated with the stalks removed and thinly sliced
4
Shallots
4
Dried Shrimp
minced
20 g
Red Chilli
thinly sliced to garnish, optional
1
Spring Onion
thinly sliced to garnish, optional
1 stalk
Dark Soy Sauce
12 tbsp
Light Soy Sauce
1 tbsp
Sesame Oil
Vegetable Oil
14 cup
White Pepper
1 tsp
White Sugar
12 tsp
Salt
12 tsp

How to cook

Prepare the prawns

  • In a wok, lightly fry the prawns with oil.
  • Once cooked, remove the prawns from the pan and set aside.

Prepare the mee tai mak.

  • In a pot of boiling water, blanch the mee tai mak before draining it.
  • Set the mee tai mak aside to cool down in a bowl of iced water.

Start cooking

  • In the same wok, add in the thinly sliced shallots and fry until the shallots are crispy and infused with the oil.
  • Remove the shallots and set them aside, reserving 1 tablespoon of shallot oil for later.
  • Add in the minced dried shrimp and sliced shiitake mushrooms to fry in the remaining shallot oil.
  • Add in the minced pork then fry until there is no residual liquid in the wok
  • Once done, remove everything from the wok and set aside.
  • In the same wok, add in the reserved shallot oil.
  • Cook the drained mee tai mak and add in the stir-fried meat, mushrooms and dried shrimp back into the wok.
  • Stir in the light soy sauce, dark soy sauce, sugar, salt, white pepper, and sesame oil.
  • Add the cooked prawns and mix thoroughly.
  • Top with the fried shallots, spring onions and red chilli (optional), then serve warm.
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