Sang Mee Recipe – Braised Deep Fried Wantan Mee (Eggs Wantan Noodles)

Fresh wantan mee (egg wantan noodles) would turn crispy if deep fried. The sang mee that are served in most outlets in KL would add large fresh water prawns and this make them rather pricey, around RM50 per plate. This dish is known as har kau sang mee. Anyway, my home cooked versions do not have large fresh water prawn. I used fish cake and fish ball instead. My kids love the crispy texture of the deep fried wantan mee. It goes well with the thick gooey gravy that have been thicken with corn flour water mixture. I always keep some spare wantan mee in the fridge and us them to cook either breakfast or supper. Here is the recipe of Braised Sang Mee.

Ingredients
Wan tan mee, 1 pc
Oil for deep frying
Garlic, 3 cloves, minced and fried until golden brown
Fish Ball, 3 pcs
Fish Cakes, 4 to 5 slices
Light Soya Sauce, 1 table spoon
Black soya sauce, ¼ teaspoon
Salt to taste Egg, 1 pc, beaten slightly
Chicken meat, 5 to 6 pieces
Water and corn flour mixture
Oyster sauce
A dash of pepper
A few drops of sesame oil

Heat up oil and deep fry the wantan mee until it turns crispy. You have to be quick with your hands because the wantan mee burns easily. Drain away excess oil and put the crispy wantan mee aside. Put around 2 rice bowls of water in to a pot and bring to a boil. Put in the chicken meat, fish ball, fish cake, light soya sauce, sesame oil, black soya sauce, salt, oyster sauce and pepper. Add in the water and corn flour mixture to thicken the soup. Then add in the eggs while stirring the soup at the same time so that the eggs would form fine strands in it. Pour the soup over the crispy wantan mee and serve. Best eaten with pickled green chillies!
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