Claypot Yee Mee Noodles (Prawn)
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Claypot Yee Mee Noodles (Prawn) Recipe
Cooking and serving the dish directly in a claypot ensures the dish is piping hot throughout eating. If you don’t have a claypot, you can also use any single-sized casserole, such as the light aluminium pans sold at daiso. You can also use any regular pot and dish out the noodles in a bowl to serve.
- 2-4 prawns for 1 person; see cooking note(s) below
- 300 ml water
- half chicken stock cube (preferably MSG-free)
- 1 serving “yee mee” (yi mein/伊面) (40-80g)
- 1 Shanghai green (bok choy) 上海青 quartered lengthwise
- 3 slices carrot cut to flower shape if desired
- 1 egg
- 1/4 tsp sesame oil
- 1/2 tsp light soy sauce
- chopped spring onions
- saucer of cut chilli padi in soy sauce
You also need:
- a personal-sized claypot (or casserole)
- Prepare the prawns. Using kitchen scissors, trim the prawns of all the sharp spikes. Remove the shell body, while leaving the head and tail shells still on. Marinade the prawn flesh in seasonings (A) for 10 minutes in the fridge.
- Cook the dish. Add water and stock cube in a personal size claypot. Bring to a boil. Then add noodles, prepared prawns, bok choy and carrot. Cover with lid and simmer for 2 minutes, or until the prawns are cooked. Crack an egg while the soup is bubbling and remove from the heat. Garnish with spring onions and serve immediately in the claypot with a side saucer of chilli padi.
- I’m using 2 large tiger prawns (about 70g each) for this recipe. You can use about 4 smaller tiger prawns instead.
- If you prefer the egg yolk to be cooked, eat it towards the end of the meal. If you want it slightly runny, break the yolk with chopsticks while eating.
- Dish out to a bowl when serving to young children to prevent them from accidentally touching the hot claypot while eating.
- You can substitute with other vegetables such as Chinese spinach (菠菜) & choy sum (菜心).
- Instead of soup cube, you can use any home made soup stock, a mix of tetra-pak chicken stock & water or simply use water & soy sauce.