MAN FU YUAN AT INTERCONTINENTAL SINGAPORE
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; manfuyuan.sg