Braised Yee Mee with Shrimps

Braised Yee Mee with Shrimps


2 nos x 60g yee mee

230g shrimps (peeled, deveined with the tail intact)

3 cabbage leaves (remove the tough core and cut into strips)

3 shallots (peeled and sliced)

1 shallot (peeled and chopped)

2 cloves garlic (peeled and chopped)

6 tbsp cooking oil

1 tbsp lard

2 tbsp crispy lard cubes

1 cup water


1 tbsp concentrated chicken stock

1 tbsp vegetarian oyster sauce

1 tsp light soy sauce

¼ tsp ground white pepper

1/8 tsp sugar

½ tsp sesame oil


1 tbsp chopped spring onion

Preparation Instructions:

  1. Bring some water to a boil. Add in yee mee, use chopstick to loosen the noodles. Remove, drained and set aside.
  2. Heat up a wok with 6 tbsp of cooking oil, saute the sliced shallots until golden brown. Remove and drained on paper towel to absorb excessive oil.
  3. Leave 1 tbsp of shallot oil in the wok, add in 1 tbsp of lard, saute the chopped shallot and garlic until fragrant.
  4. Add in shrimps, saute until turn pink. Remove and set aside.
  5. Add in water and seasonings. Bring to a boil.
  6. Add in cabbage strips, simmer until tender crisp.
  7. Add in yee mee and crispy lard cubes, braised until yee mee absorb most of the sauce.
  8. Add in shrimps, toss well.
  9. Dish out to a serving platter, garnish with fried shallots and chopped spring onion. Serve.



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