White Hokkien Mee with River Prawn Top SichuanPepper

Name: White Hokkien Mee with River Prawn Top SichuanPepper
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 River Prawn; 2 tbsp fine dice garlic and shallot /1 small red Chili pepper; 4 tbsp oil; 2 bottle Essence Of Chicken; 1 cup water with 1 tsp Anchovies granules); 3 bowl yellow noodle; 3 bowl Choy sum; 3 tbsp fish sauce; 1 tsp white pepper; 1 tbsp Sichuan peppercorns; Dash salt

Lyii G @LyiiG

My Own Version Of Chinese Style Hokkien Mee , With Flavourful River Prawn With Salted Sichuan Pepper, Family Top Favourite #heirloom

Lyii G @LyiiG

My Own Version Of Chinese Style Hokkien Mee , With Flavourful River Prawn With Salted Sichuan Pepper, Family Top Favourite #heirloom

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Ingredients

30 minutes

2 servings

1River Prawn
2 tbspfine dice garlic and shallot /1 small red Chili pepper
4 tbspoil
2 bottleEssence Of Chicken
1 cupwater with 1 tsp Anchovies granules)
3 bowlyellow noodle
3 bowlChoy sum
3 tbspfish sauce
1 tspwhite pepper
sichuan peppercorns
1 tbspSichuan peppercorns
Dashsalt

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Steps

30 minutes

1

Trim and clean then cut the river prawn, With oil sauté the River Prawn first then add dice garlic and shallot till it’s fragrant but not burn then set aside the cooked river prawn and the garlic. I
2

Add in the essence of chicken and stock then bring it to a boil, Add in the yellow noodle and Choy sum and season with fish sauce and white pepper powder then boil for 2 minutes then off heat.
3

Dry fry the Sichuan peppercorn for half a minute till it’s fragrant but not burn then grind it to powder and season with salt (FOR GARNISH LATER).
4

Serve the yellow noodle top with river prawn and sprinkle the finely grinded salt and Sichuan peppercorns.
5

White Hokkien Mee With Garlic River Prawn Top Salt And Sichuan Peppercorns..