📝 About This Recipe
A crown jewel of Malaysian-Chinese 'Tai Chow' cuisine, Sang Har Mee is a luxurious spectacle of crispy egg noodles drenched in a rich, velvety orange gravy. The magic lies in the giant freshwater prawns, whose creamy roe melts into the ginger and scallion sauce to create an umami-packed seafood nectar. It is a harmonious marriage of textures—the crunch of the deep-fried noodles softening slowly under the weight of the luscious, egg-laced broth.
🥗 Ingredients
The Prawns
- 2-4 pieces Large Freshwater Prawns (Sang Har) (split lengthwise, head-on to preserve the orange roe)
- 2 tablespoons Cornstarch (for dusting the prawn heads)
The Noodles
- 200 grams Sang Mee (Thin Cantonese Egg Noodles) (fresh or dried)
- 2 cups Vegetable Oil (for deep frying the noodles)
Aromatics and Vegetables
- 2 inch piece Ginger (peeled and thinly sliced into matchsticks)
- 3 stalks Scallions (cut into 2-inch lengths)
- 3 cloves Garlic (finely minced)
- 1 small bunch Choy Sum or Bok Choy (trimmed and cleaned)
The Sauce Base
- 700 ml Superior Chicken Stock (unsalted or low sodium)
- 1 tablespoon Shaoxing Rice Wine (for deglazing)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 2 tablespoons Cornstarch Slurry (mixed with 3 tbsp water)
- 1 large Egg (lightly beaten)
👨🍳 Instructions
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1
Prepare the prawns by trimming the long feelers and sharp rostrum (the 'horn'). Use a sharp knife to butterfly them lengthwise through the shell, ensuring you don't wash away the precious orange roe in the head.
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2
Heat 2 cups of oil in a wok to 180°C (350°F). If using fresh egg noodles, loosen them up; if using dried, par-boil for 1 minute and drain thoroughly first.
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3
Deep-fry the noodles in batches until they expand and turn golden brown and crispy. Remove and drain on paper towels. Arrange the crispy noodles on a large serving platter.
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4
Carefully pour out most of the oil from the wok, leaving about 2 tablespoons. Dust the exposed roe of the prawns with a little cornstarch to prevent it from leaking too quickly.
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5
Sear the prawns in the hot wok, cut-side down first, for 1-2 minutes until the roe is set and the shells turn bright orange. Flip and sear the other side. Remove prawns and set aside.
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6
In the same wok (with the flavorful prawn oil), sauté the ginger matchsticks and minced garlic until fragrant and slightly golden.
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7
Deglaze the wok with Shaoxing wine, scraping up any browned bits from the bottom.
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8
Pour in the chicken stock and bring to a vigorous boil. Add the light soy sauce and white pepper.
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9
Return the prawns to the boiling stock. Cover and simmer for 2-3 minutes to allow the prawn essence and roe to infuse into the liquid, turning it a beautiful orange hue.
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10
Add the leafy greens (Choy Sum) and the white parts of the scallions. Cook for 1 minute until the greens are wilted.
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11
Slowly stir in the cornstarch slurry while the liquid is boiling until the sauce reaches a silky, coating consistency.
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12
Turn off the heat. Swirl in the beaten egg slowly to create 'egg ribbons' (silk threads) and add the sesame oil and remaining green scallions.
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13
Immediately pour the hot, thick gravy and the prawns over the waiting crispy noodles. The noodles should sizzle slightly as they absorb the sauce.
💡 Chef's Tips
Always use freshwater prawns (Macrobrachium rosenbergii) rather than sea prawns, as the head roe is essential for the signature orange sauce. Do not over-wash the prawns; the 'orange gunk' in the head is pure flavor, not waste. If you cannot find Sang Mee, 'Yee Main' (braised E-fu noodles) can be used as a non-fried alternative, though the texture will be softer. Ensure the stock is boiling rapidly when adding the egg to get those beautiful, thin ribbons rather than a cloudy mess. Serve immediately! The contrast between the crispy and soaked noodles is the highlight of the dish.
🍽️ Serving Suggestions
Serve with a small dish of pickled green chilies in soy sauce to cut through the richness of the gravy. Pair with a glass of chilled Riesling or a light Jasmine tea to balance the umami flavors. Accompany with a side of stir-fried garlic sprouts or 'Yau Mak' for a complete Malaysian feast. Provide extra wet wipes or a finger bowl with lemon, as eating the prawns from the shell is a hands-on experience.