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> Seafood Stock - Recipe
Braised Seafood Yee Mee
Serving : 2
Seasoning Ingredients:
1 tbsp 15 gm Oyster sauce
½ tbsp 8 gm Light soya sauce
½ tbsp 8 gm Seafood Stock
½ tbsp 8 gm Chinese cooking wine (optional)
Salt & Pepper to taste

2 pieces 100 gm Yee Mee
2 pieces 10 gm Boneless, skinless chicken breast
2 tsp 10 gm Ginger
250 ml 250 gm Hot water
  150 gm Choy sum
  200 gm Medium prawns, remove shell & deveined
  100 gm Lala clams, rinsed thoroughly to remove mud and grime

  1. Prepare a pot with water. Add in Seafood Stock and bring to boil.
  2. Blanch Yee Mee for 2 minutes until semi soft. Drain and plunge into cold/iced water. Drain it again.
  3. Heat oils in wok and sauté some garlic.
  4. Stir fry garlic and prawns until prawns curled up by half. Remove and set aside.
  5. Add ginger and stir until aromatic. Follow by water and seasoning (except salt, pepper and Chinese cooking wine) and bring to boil.
  6. After boiled, add in Yee Mee, stir well and cover with lid for 1 minute.
  7. Add prawns, choy sum and lala clams. Stir well and cover lid again for another 1 minute.
  8. Add the rest of the seasoning ingredient (Chinese cooking wine added last) and stir well.
  9. Dish up when prawn are fully cooked and lala clams open up.
Seafood Stock
Instant Custard
Processing Equipment
PLUS binders for Meat, Surimi and Vegetarian products
Tempura and Batter
Instant Sauce
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