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A stal­wart of Sin­ga­pore’s Chi­nese ne-din­ing scene, Man u uan bal­ances tra­di­tional Can­tonese culi­nary tech­niques with modern sen­si­bil­i­ties. The restau­rant has in­tro­duced a col­lec­tion of 10 new sig­na­ture dishes in­spired by the trav­els of ex­ec­u­tive chef Eric Neo, in­clud­ing the recipe shown here.

Tiger Prawn Ver­mi­celli in Su­pe­rior Broth IN­GRE­DI­ENTS

Su­pe­rior Broth kg fresh prawn shells with

head in­tact 1 kg fresh prawns 10 whole gar­lic 00 g shal­lots 10 tbsp oys­ter sauce 10 tbsp light soya sauce tbsp dark soya sauce or each por­tion 1 bun­dle of rice ver­mi­celli 1 king prawn 1 tbsp prawn roe Shal­lot oil Hua­diao Chi­nese wine 1 bun­dle of chopped scal­lions


oach one kilo of fresh prawns in boil­ing wa­ter. Once cooked, shell the prawns and set shells aside. The prawns can be used in an­other dish. Add a la­dle of cook­ing oil to a wok on medium heat. When the oil is hot, add the shal­lots and cook un­til slightly brown. Halve the un­peeled gar­lic cloves and add them to the wok. Once the gar­lic turns brown, re­move the gar­lic and shal­lots. Turn up the heat to the high­est set­ting. Add two ki­los of fresh prawn shells and the shells from the poached prawns. Wok-fry and quickly toss the shells un­til they turn red. our in the wa­ter used to poach the prawns and top it up with fresh wa­ter to a vol­ume of 10 liters. On medium heat, cook the broth un­til it bub­bles, then sim­mer on low heat. Add light and dark soya sauce and oys­ter sauce. Sim­mer for two hours, strain the re­duc­tion, and sea­son with salt to taste. or each por­tion, deep-fry a king prawn and sep­a­rately pan-fry the prawn roe. Once done, toss the prawn in the roe un­til evenly coated. Steam the rice ver­mi­celli and place it in a bowl, driz­zling with shal­lot oil. Add the king prawn, sprin­kle scal­lions, driz­zle hua­diao wine, and pour prawn broth over the top. Serve im­me­di­ately.

In­ter­Con­ti­nen­tal Sin­ga­pore, 80 Mid­dle Rd., Sin­ga­pore; 65/6825-1008; man­

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