Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 2
3 tbsp oil
2 cloves garlic, chopped
2 shiitake mushrooms, soaked and sliced
1 L water
1 cube chicken stock
10 pcs prawns, deveined
12 pcs mussels
200g dried Chinese noodle
2 stalk choy sum
1 tsp salt
1 tsp sugar
1 tsp white pepper
½ tsp sesame oil
2 tbsp cornstarch, dissolved in 100ml water
Log in to watch this premium content and more!
White Seafood Lor Mee
Commonly found in Malaysia and Singapore, Lor Mee is a Hokkien noodle dish that comes in a starchy soup. This braised noodle dish is served with a variety of ingredients like prawns, clams and vegetables and is a favorite at bustling hawker stalls.
- Medium
- 10 min
- 20 min
- 5 min
- 7 steps
- 13 Ingredients
- Medium
- 7 steps
- 13 Ingredients
- 10 min
- 20 min
- 5 min
Directions
-
Stir Fry
- Heat up pan and pour in oil. Once hot, add chopped garlic and sliced shiitake mushrooms, stir-fry till garlic is fried but not burnt
-
Making the soup
Add 1 liter of water add a cube of chicken stock (can be replaced with 1.2 liters of chicken stock). Leave to boil.
Once boiling, add prawns, clams, and dried noodles. Cover and let it boil for about 2-3 minutes, occasionally stirring.
Add choy sum. Season with salt, sugar, white pepper, and drizzle sesame oil then stir gently.
-
Thickening the sauce
Add cornstarch slurry to thicken the sauce to your thickness preference.
- Stir to mix well.
Add more cornstarch slurry if you prefer the sauce to be thicker.
Add sugar and salt to taste, according to preference.
Serve
.Transfer into a bowl and serve while hot.
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 2
-
3 tbsp oil
2 cloves garlic, chopped
2 shiitake mushrooms, soaked and sliced
1 L water
1 cube chicken stock
10 pcs prawns, deveined
12 pcs mussels
200g dried Chinese noodle
2 stalk choy sum
1 tsp salt
1 tsp sugar
1 tsp white pepper
½ tsp sesame oil
2 tbsp cornstarch, dissolved in 100ml water
Nutrition
Close