Monday, January 13, 2014

Shrimp Roe Wanton Noodles / 虾籽云吞捞麺 - (AFF - HK / Macau #3)

I love shrimp roe noodles. I had this in Macau last month and I'm absolutely in love with it. The noodles itself has mild salty shrimp taste. And when I toss the noodles with the shrimp paste and soy sauce dressing.... Fwoh! Addictive!

Especially when it is cold weather, one serving might not be enough!


I stayed at 新马路 area when I was in Macau. Just walk down the road, I found 喜临门麺家 at 十月初五街38号. This shop sells authentic and traditional Shrimp Roe Noodles (虾籽麺) and some good quality Shrimp Roe (虾籽) as well.


Shrimp roe wanton noodles is common in Macau and also Hong Kong. I had a random chat with the noodles shop owner. I was told that this palm sized hard bundle of shrimp roe noodles is originated in Macau, and this delicious noodles then spread to Hong Kong. Whether it is originated in Hong Kong or in Macau, I didn't specifically do any research on that. I just listen to what the noodles owner say. However, it might be true, because the location of this shop is very near to the sea port. Getting shrimp roe should be easy I guess.


Since I knew Singapore seldom import good shrimp roe noodles and as far as I know, getting shrimp roe in Singapore is not so possible. Without even thinking, I immediately bought some shrimp roe noodles and shrimp roe. So that I could cook for AFF.

I walk down further. And I randomly walked into a noodle shop, and ordered a serving of Shrimp Roe Wanton Noodles (虾籽云吞捞麺). It is not difficult to identify what's in the noodles. Other than the wantons served, it has shallot oil, dark soy sauce, soy sauce, shrimp paste as dressing on the noodles, and then topped with shrimp roe and spring onions. This is the serving that I had in Macau.



Max is very excited to try this noodles. Less than 3 days after we are back to Singapore, he already kept telling me that he wanted to eat shrimp roe noodles. Looking at this piece of dried noodles. One of the special characteristic that distinguish this noodle from many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles.


You don't have to go Macau or Hong Kong just to get shrimp roe noodles. Cold Storage do sell. However, maybe the quality and taste might vary a little.

I also bought a bottle of shrimp paste from Macau. This shrimp paste taste like belacan (The usual shrimp paste found in Malaysia and Singapore), but this Macau shrimp paste is more fine and spread-ably soft texture. If you can't get this, I'd suggest you to use the ordinary belacan, mix with water until it achieve thick dripping consistency, just like dark soy sauce kind of thickness.


Because this noodle has mild saltiness on its own, the most common method of cooking is directly boiling the noodles and drizzle over some sauces for additional flavorings. This noodles is not difficult to replicate. All you need is to go to the Cold storage, buy shrimp roe noodles, get some belacan, and make some wanton to go along.

Ingredient (for Noodles)
  • 1 Shrimp Roe Noodles
  • ½ tsp Shrimp paste (or belacan), mix with water, until thick dripping consistency
  • ½ tsp Dark soy sauce
  • 1½ tsp Soy sauce
  • 1 tsp Shallot oil
  • 2 tsp Shrimp Roe as topping
  • some spring onions as garnishing
This makes one serving of noodle. For dressing wise, do play around with it to suit your taste. You may consider shrimp paste as an optional, as I know it is not easy to get. One serving of noodles only use a few drops of shrimp paste. So, don't stress yourself too much.

Ingredient (for Wanton) 
  • about 50g Minced Pork
  • 10 Fresh Prawn, deveined, shells removed, cleaned, pat dry, cut prawns into half.
  • Some store-bought Shanghainese wanton skin
  • ½ tbsp Soy Sauce
  • ½ tsp Sugar
  • ½ tsp Corn flour or Tapioca flour
  • a pinch of salt and dash of pepper to taste
This makes about 10 big wantons or more. It depends on the size of your wanton.

Method
  1. Put all wanton ingredients together. Using chopstick or fork, stir them vigorously until all ingredients are well mixed and the minced pork are well blended with condiments and looked gluey.
  2. Wrap wanton accordingly. Cook wanton in hot boiling water. Once they are done, remove from water. 
  3. Cook shrimp roe noodles in hot boiling water until noodles are soft. 
  4. Once noodles are cooked, drizzle over shrimp paste, dark soy sauce, soy sauce, shallot oil. And then top with shrimp roe and spring onion as garnishing.
  5. Serve noodles with wantons at the side. 

Look at the size of my wanton. They are big. I wrapped 1 prawns in each wanton. Hehe..


And shrimp roe wanton noodles done! Max says this taste really like the one we had in Macau!


Pretty straightforwared eh. As long as you get the ingredients right, I think this is not difficult to replicate. So, do go down to Cold Storage and buy some shrimp roe noodles and make some wantons today!



Do try it out!

I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food

3 comments:

  1. Singapore has this shrimp paste under the brand name of Lee Kum Kee. I think if I am not mistaken it is from Hongkong. I always used this to the fried shrimp paste chicken. U can use to mix with either chicken or pork and steam. U can find in supermarkets.

    ReplyDelete
    Replies
    1. Ahhh! Thanks alot Red Sister. I think i saw it before too! It is Lee Kum Kee! Yesss!!! :)

      Delete
  2. Hi annie, I think i have a blogspot hiccup. Somehow I have a problem to follow the format given. I dont understand why I cant write my dishes name as it supposed to be...any idea for me? regret this thing happens to me lately...I really have no idea about this...

    and if you noticed in your list, my serradura was published twice with the same problem...
    anyway I leave it to you annie whether I qualified to join you...

    ReplyDelete

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