Thursday, April 15, 2010

XO Sauce Noodles with Fried Shrimp Wontons

Everyday Luxury
This noodle dish tastes decadent but is delightfully easy to make

brought to you by NTUC FairPrice


Anyone who has tried the FairPrice Shrimp Wontons are invariably impressed by them. Each one contains a single fresh prawn that is delightfully crunchy and perfumed with a lilt of sesame oil.

They are trans-fat free and contain no artificial colouring.

For a light bite with a kick, you could boil the wantons and dress them in chilli sauce or chilli oil.

If you are in the mood for something soupy and comforting, empty the accompanying sachet of soup powder into the boiling water with the wontons and add a few greens.

This week, feeling a little more decadent with both time and appetite, I decided to deep-fry them to a crisp and serve them with noodles tossed in XO sauce. The fried wontons provide a nice textural contrast to the slippery noodles.

Make a big batch for the whole family and feel free to toss in other ingredients of your choice, such as fresh fish slices, shiitake mushrooms, mustard greens or fishballs.

Rather than fresh mee pok, you could also use a thinner dried pasta or noodle, such as fettucine or rice sticks, instead. Just cook the noodles according to packet instructions.

The key to enjoying this dish is to waste no time in serving it as soon as it’s cooked.

FairPrice Shrimp Wonton 144g at $4.75, per packet is available at all FairPrice supermarkets.

XO Sauce Noodles with Fried Shrimp Wontons
Serves 2

  • Oil for deep-frying
  • 1 packet FairPrice Shrimp Wonton
  • 200g fresh mee pok
  • 2 tbsp FairPrice Canola Oil
  • 6 scallops, halved
  • 4 tbsp XO sauce
  • 1 heaped tsp oyster sauce
  • 1 tsp chilli bean sauce (dou ban jiang)
  • 1 tsp light soy sauce
  • 6 tbsp chicken stock
  • 2 stalks spring onions, thinly sliced
  • A few drops of sesame oil

  1. Heat a pot of oil for deep-frying until the oil starts to shimmer slightly. To test if the oil is hot enough, throw in a small piece of bread. It should immediately bubble and rise to the surface.
  2. Deep-fry shrimp wontons till they are crisp and golden.
  3. Drain on paper towels and set aside.
  4. Bring a large saucepan of water to a boil. Cook mee pok in boiling water for 2 minutes, using a fork to separate the strands. Drain into a sieve. Rinse under tap water till cool, drain and set aside.
  5. Heat oil in a wok till it starts to smoke slightly. Briskly fry scallops with a tablespoon of XO sauce for about 2 minutes. Remove scallops, place them on a plate and set aside. (Don’t overcook the scallops or they will become tough.)
  6. In the same wok, over medium-high heat, fry mee pok with remaining XO sauce, chilli bean sauce, soy sauce and oyster sauce. Stir vigorously and briskly so that everything mixes well together.
  7. Add chicken stock, 2 tablespoons at a time, to help the mixing process along, about 3 minutes.
  8. When the noodles are well coated in the sauces, taste and add more soy sauce or chilli bean sauce if necessary.
  9. Transfer to a serving platter immediately and dot with a few drops of sesame oil. Arrange wontons and scallops on the noodles and garnish with spring onions. Serve immediately.

From TODAY, Food - Thursday, 01-April-2010

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