Recipe - "Seafood Yee Mee"

"Seafood Yee Mee"

Recipe for Seafood Yee Mee

Seafood Yee Mee comprise of seafood and thin egg noodles. This dish can be easily found in food court, hawker stalls or Chinese restaurants in Malaysia.

There are two ways of making the noodles. Cook the ready fried ‘Yee Mee’ in the stock or pour gravy over the fried ‘Yee Mee’. I prefer the latter because I like my noodles to be fresh, crispy and crunchy. Here’s the recipe.

(One Serving)

Ingredients

100 gm Fresh thin egg noodles

3 fresh Prawns (cut prawns half way through on the inner curve and spread open to make a butterfly) - season with salt and pepper.

2 Squid/Calamari (medium size) – cleaned, cut each squid into 4 and season with salt and pepper.

8 Scallops (small size)

Fish cake (4 Slices)

Ginger (6 slices)

1 Egg

Choy Sum (Chinese mustard green)

Garlic (finely chopped)

Salt to taste

Pepper to taste

1 tbsp Tapioca starch (mix with water to thicken)

Oil

500 ml (Chicken stock)

 

(Other seafood ingredients you may wish to include : fish ball, crab sticks, crab meat or even lobster meat)

 

Procedure

 

Making Crispy fried thin egg noodles

 

Heat pan over high heat. Add oil. Once oil is hot, turn the heat to low. Evenly spread the noodles over the base of the pan, allow the noodles to gently fry until golden brown and crisp on the bottom. Gently flip the noodles over, crisp the other side. Remove and drain on paper towel. Place fried egg noodles on the serving dish. Discard oil in the pan.

(You can buy ready made fried egg noodles in Asian grocery stores)

 

Method cooking other ingredients

In the pan, add a little amount of oil. Pan frying both sides of the prawns until cooked. Set it aside.

In the same pan, sear the scallops about 10 seconds on each side. Set it aside.

 

'Stir frying squid, fish cake and choy sum in the wok'

 

Heat wok, add 2 tbsp shallots oil [refer recipe -  http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html ), toss in ginger (2 slices) then 1 tsp garlic. Stir fry a few seconds and mix in squid and fish cake, fry on high heat till squid is cooked. Add Choy Sum. Stir for 2 minutes. Add about 50 ml of chicken stock. Stir with high heat until vegetable is cooked. You may sprinkle some salt and pepper to your taste. Turn off heat. Remove all ingredients.

  

Plating

 

 

(Without gravy)

Arrange all the cooked ingredients on top of the crispy fried egg noodles.

Method cooking gravy

Heat wok, add 1 tbsp shallot oil. Add ginger (4 slices). Saute ginger until slightly light brown. Add 1 tsp chopped garlic. When garlic turns lightly brown, pour in 500 ml chicken stock. Allow the stock to boil and then with low heat, let it simmer for 1 to 2 minutes. If necessary, add salt, pepper and seasoning to your taste. Add tapioca starch and stir to mix well. Let the stock boil over high heat. Turn off stove and immediately pour in beaten eggs. Give it a good stir. Lastly, pour the gravy over the plated dish.

Serve hot with pickled green chillies (refer recipe - http://5foodway.blogspot.com.au/2014/06/recipe-pickled-green-chillies.html )