Shrimp Yi Mein Noodles
大蝦伊麵
The natural sweetness and bouncy crisp texture of shrimp combined with this spongy and chewy noodle (yi mein) is a must try! Simple and easy to make at home, no need to wait for a Chinese banquet event. Shrimp Yi Mein is a must have during celebrations. Especially during Chinese New Year and Birthdays due to the deliciousness and the noodle’s meaningful symbolism.
Ingredients:
8 large to medium shrimp
1 Yi Mein (noodle) - 226 g
1 onion strips
1 tsp minced garlic
2 shallots strips
2 green onion stalks
Marinade:
¼ tsp salt
White pepper a dash
1 tsp cornstarch
Seasoning:
1 1/2 cups chicken stock
1/2 tsp sugar
1/4 tsp salt
Thickener:
Sesame oil a dash
White pepper a dash
1 tbsp cornstarch
2 tbsp water
Method:
Wash and pat dry shrimps. Straighten shrimp and cut half deep at the back. By doing such, it’s easy to remove intestines as well as to give the shrimp a puffier and fuller size after cooking. Add marinade ingredients and let marinade.
Cook noodles (yi mein) in hot water and use chopsticks to spread and loosen up the noodles. Once loose, strain noodles and set aside.
Use about 4 tbsp of oil and lightly sauté shrimp on both sides. Remove and set aside.
Lightly sauté minced garlic, onion and shallots strips for a little in the same oiled wok for flavour. Add shrimp and sauté lightly (1-2 minutes). Add cooking wine and give it a whirl. Add seasoning ingredients along with thickener and bring to a boil. Cover to cook for 2-3 minutes.
Sprinkle on green onions and it’s ready to serve.
Notes:
Yi Mein, it’s better to under cook them if you’re not sure. Add a bit more time when cooking with shrimp.
Yi Mein (伊面) is a type of flat egg noodle made from wheat flour. That has a spongy and chewy characteristic.
Yi Mein does not take long to cook since they are precooked (Chinese instant noodles) and can get very soggy really quick. It only takes a few minutes to make and is usually served as a stir-fry in a light sauce.
Meaning of Yi Mein:
Yi Mein is also known as Long Life Noodles (長壽麵). Due to the lucky meaning, it’s a popular dish for celebrations such as birthdays, weddings, new years and especially popular with seniors. Never cut Yi Mein when serving, for it means cutting life short.
大蝦伊麵
蝦的天然甜味和有彈性的質地，再加上這種鬆軟而有嚼勁的伊面。 在家簡單輕鬆製作，無需等待中式宴會活動。
材料:
去頭大中蝦8只
伊麺1個 - 226 g
洋蔥1個切𢇁
蒜茸1茶匙
乾葱2粒切𢇁
蔥2條切短度
醃料:
鹽1/4茶匙
胡椒粉少許
生粉1茶匙
調味料:
清鷄湯1 1/2杯
糖1/2茶匙
鹽1/4茶匙
茨料:
麻油少許
|胡椒粉各少許
生粉1湯匙
水2湯匙
做法:
中蝦洗浄抹乾， 在蝦背直𠝹1刀1半深除去腸，加入醃料撈匀醃5分鐘。
伊麵放入熱水略浸，用筷子撥散取出畄用。
燒熱4湯匙放入蝦，煎香兩面取出畄用。
鑊有餘油加入，乾蔥，蒜茸，洋蔥𢇁爆香，將虾放入炒勻，賛酒2湯匙，倒入調味料煮滾加蓋，煮2至3分鐘至蝦熟埋茨。
將伊麺，蔥段放入兜勻，即可上棹供食。
