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120 g Ramen
4 cups dried bonito stock
1 prawn (shrimp)
1 egg
10 g dried bamboo shoot
20 g clams
Seaweed sprouts
10 g wild celery
1 mushroom
Seasoning:
A ½ teaspoon pepper, 1
tablespoon wheat flour
B 1 tablespoon breadcrumbs
C ½ teaspoon salt, 1 teaspoon
soy sauce
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Method:
Wash and clean all ingredients, make
knots on celery, soak seaweed sprouts and mushroom, remove the stems;
beat egg in bowl. Shelled prawn, de-vein and remove head, slash
a few line on prawn but keep intact, then coat it with seasoning A,
follow by egg sauce and seasoning B, deep fry; boil ramen until 80%
cooked, dish out. Boil stock and seasoning C in a wok, toss in
ramen, dish out and place in a bowl, keep boiling the soup with the
rest of the ingredients, then pour into bowl, top with fried prawn and
dried bamboo shoot, serve.
Tips: To place ramen in a
bowl or pour in the soup before placing ramen, have to depend on the
tendency of ramen, some ramen are more elastic, then you do not have
to worry presoak in soup will make the ramen too soft to eat.
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