Ingredients
- 1/2 liter prawn/chicken stock
- 3-4 fish balls - cut into two
- 6 pieces medium size prawns - remove skin and de-veined.
- 1-2 squids - cut into rings
- 4-5 stalks Chinese mustard green (other green leafy veggies) - sliced
- Spring onions for garnishing
- 2 tbsp of corn flour (mix with water for a thick liquid)
- 2 rolls of yee mee
- 2 eggs
- Pepper and salt for taste
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Cantonese Seafood Yee Mee
Time: 40 minutes prep, 35 minutes cook
Servings: 2 person
Directions
- Simmer stock till heated through.
- Season with salt and pepper.
- Gently break eggs and poach one by one.
- Place on a serving plate with a roll of yee mee.
- Top with poached egg.
- Into the stock, add prawns, fish balls and squids.
- Simmer until cooked.
- Add mustard and corn flour.
- Stir and the stock will thicken.
- Pour over yee mee and garnish with spring onions.
- Serve immediately with sliced red chilies with soy sauce.
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Summary
mouthwatering with crispy noodles, drenched in flavored stock, seafood, mustard greens and poached egg.
