Shrimp Chow Mein With Mushrooms
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Thin egg noodles||8 Ounce, cooked, drained (250 Gram)|
|Dried chinese mushrooms||10 , soaked in hot water for 20 minutes|
|Vegetable oil||2 Tablespoon|
|Carrots||2 , scraped and thinly sliced on the diagonal|
|Bean sprouts||8 Ounce (250 Gram)|
|Water chestnuts||8 Ounce, drained (250 Gram)|
|Chicken stock||4 Fluid Ounce (125 Milliliter)|
|Sake/Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Prawns/Shrimps||12 Ounce, deveined (375 Gram, Shelled Weight)|
Heat the oil in a deep-frying pan until it reaches 185° C/360 °F on a deep fat thermometer, or until a cube of stale bread dropped into the oil turns golden in 50 seconds.
Lower the noodles into the oil and fry for 3 to 4 minutes or until they are golden brown.
Drain on kitchen paper towels and arrange on a warmed serving dish.
Drain the mushrooms and slice into strips.
Heat the oil in a frying pan.
Add the mushrooms, carrots, bean sprouts and water chestnuts.
Fry for 5 minutes, stirring constantly.
The vegetables should be tender but still crisp.
Stir in the stock and sake or sherry and bring to the boil.
Stir in the soy sauce and prawns or shrimps.
Cover and simmer for 3 to 5 minutes or until the fish are heated through.
Make a well in the centre of the noodles and spoon in the fish mixture.