Wan Ton Mee

I love a good wan ton mee (dumpling with noodles). And a good wan ton mee is made up of 3 things:

  1. It’s got to be dry and complemented with a good sauce;
  2. The noodles must be springy with a firm bite to it. Soggy noodles with a strong taste of alkaline water are an instant put-off for me;
  3. The wan tons must be plump, filled with meat, and the skins have to be silky smooth

We’d bought a heap of prawns the other day as the husband was craving some, and decided to make prawn wan tons to save ourselves from (ironically) prawn overload (in stir-fried form)…y’know, variety is the spice of life type-of-thing.

Anyway, being the amateur prawn wan ton makers we are, we haphazardly mixed in chives, corn starch, a bit of egg with the chopped up prawns…with the usual soy sauce, white pepper and sesame oil. Frankly, they weren’t the best (I’m not sure if the corn starch was a good idea) but they sure were plump and juicy and still satisfying.

As for the noodles, the secret really is in making sure that the noodles are slightly under al dente before scooping them out and dunking them into a bath of cold water to wash off the starch. This is a very important step ensuring that you don’t end up with gluggy clumps! Dip them into another pot of hot boiling water (or even soup) to finish off the cooking, drain, toss it in with the sauce and garnish as you please.

Homemade wan ton mee

Recipe for the sauce, sufficient for 2 serves (this is merely a guesstimation of the proportions I used, so alter the measurements to suit your taste):

  • 3 Tbs oyster sauce
  • 1 Tbs kecap manis (Indonesian sweet soy sauce)
  • 1 Tbs dark soy sauce
  • 1 tsp sesame oil
  • Dash of white pepper
Advertisements

One Response to “Wan Ton Mee”

  1. Oh my goodness! Incredible article dude! Thanks, However I am experiencing troubles
    with your RSS. I don’t understand the reason why I can’t
    join it. Is there anybody else having identical RSS problems?

    Anyone who knows the answer can you kindly respond?

    Thanks!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: