23min 4 ppl
Bamee Haeng with Prawn Wonton
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 6 steps
Easy: ≤30 min and ≤6 steps
440 kcalper person
Protein 26g
Carbs 62g
Fats 10g
About this dish
Egg noodles tossed glossy in soy and oil, this time topped with hand-folded prawn wontons and wilted pak choi under a scatter of crispy shallots.
Allergy Info
Gluten, Eggs, Soya, Sesame, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesminced2
- Pak Choihalved lengthways150 g
- Spring onionssliced, to serve2
- Fresh Corianderroughly chopped, to serve10 g
Fish & Seafood
- Raw King Prawnspeeled, deveined and finely chopped250 g
Dried Goods
- Egg noodles300 g
- Wonton wrappers20
- Cornflour1 tbsp
- Sugardivided2 tbsp
- Crispy fried shallotsto serve15 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy saucedivided3 tbsp
- Sesame Oil1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Large saucepan
- Saucepan
- Meat thermometer
- Mixing bowl
- Chopping board
- Sharp knife
- Slotted spoon
Method
1
Combine the chopped prawns, garlic, white pepper, 1 tablespoon of the light soy sauce, the sesame oil and cornflour in a bowl to make the filling.
Approx. 5 minutes
2
Place a teaspoon of filling in the centre of each wonton wrapper, brush the edges with water and fold into sealed parcels.
Approx. 10 minutes
3
Bring a saucepan of water to the boil, add the wontons and pak choi, and cook for 5 minutes until the wontons float and reach 63°C on a meat thermometer and the pak choi is just wilted, then drain.
Approx. 5 minutes
4
Cook the egg noodles in a separate pan of boiling water for 3 minutes until tender, then drain.
Approx. 3 minutes
5
Toss the drained noodles with the remaining light soy sauce, remaining sugar and vegetable oil in a bowl until coated.
Approx. 2 minutes
6
Divide the noodles between four bowls and top with the wontons, pak choi, spring onions, coriander and crispy fried shallots.
Approx. 3 minutes
