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  • 4 pieces Yee Mein (1 piece per person). Yi mein (also called e-fu noodles, yee-fu noodles, yi noodles, or yifu noodles) is a variety of flat Chinese egg noodles made from wheat flour.
  • 200 gm lala clams (rinsed thoroughly to remove extraneous material)
  • 400 gm medium prawns (remove shell leaving head and tail intact. Devein. You may also shell it completely. )
  • 300 gm of choy sum (rinse and cut into smaller sizes). Choy Sum is Chinese Flowering Cabbage. The white version is called Snow Cabbage
  • 3 slices of ginger
  • 4 tsp chopped garlic
  • 500 ml hot water (for cooking)
  • 4 Tbsp cooking oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon fish sauce
  • Salt and pepper to taste
  • 1 tablespoon Chinese cooking wine, Xiao Hsing wine.
  1. Bring a pot of water to boil and blanch Yee Mee for 2 minutes until semi-soft. Drain and plunge into cold / iced water. Drain.
  2. Heat wok until smoking hot. Add 2 tablespoons oil and 2 teaspoons chopped garlic. As the garlic sizzles, add Yee Mee and stir briskly for 1 minute. Remove and set aside.
  3. In the same wok, add 2 teaspoons chopped garlic and prawns. Stir until prawns have curled up by half. Remove and set aside.
  4. Then add ginger and stir until aromatic. Follow by water and seasoning (except salt, pepper and Chinese cooking wine). Bring to boil before adding Yee Mee. Stir well and cover with lid for 1 minute.
  5. Add prawns, choy sum and clams. Stir well and cover lid again for an0ther minute. Add salt and pepper to taste followed by Chinese cooking wine.
  6. Dish up when prawns have fully curled up and clams have opened up. If gravy is too thin for your liking, add a little cornstarch to thicken.

I'm sure you will have noticed that many Asian recipes that use prawn or shrimp recommend leaving the shell intact. The shell contains a noticeable amount of flavour and will enhance the overall enjoyment of the dish flavour. Many cultures are hesitant with this direction thinking that there may be a choking hazard or an inedible texture. The choking hazard is not likely although I wouldn't be serving this to babies or very small children. The texture is somewhat similar to very fine cartilage. This is seen as enjoyable to the Asian palate. I would suggest that you try leaving the shells on. The shell is easily removed after cooking if it is definitely not wanted.