Chef Ken Hom shows how to create a quick and easy prawn chow mein recipe, demonstrating how to ‘cook outside of the box’ with the delicious flavour infusion from his high-quality wok. This simple yet tasty recipe is perfect for last minute quick meals for the whole family.
Ingredients:
Fresh raw prawns
Light soy sauce – Lee Kum Kee: https://uk.lkk.com/products/premium-light-soy-sauce
Rice wine
Sesame oil
Corn flour
Fresh basil
Fresh noodles
Cooking oil
Bean sprouts
Spring onions
Dark soy sauce – Lee Kum Kee: https://uk.lkk.com/products/premium-dark-soy-sauce
Tools:
Classic non-stick wok: https://kenhomwoks.co.uk/products/classic-31cm-n-s-c-s-wok-with-wooden-handle
Beech cooking tools: https://kenhomwoks.co.uk/products/ken-hom-beech-cooking-tools-set-of-3
Wire skimmer: https://kenhomwoks.co.uk/products/ken-hom-wire-skimmer-19-5cm?_pos=1&_sid=b3c74696d&_ss=r
Ken Hom is devoted to using high-quality pans to maximize the potential of any dish. Shop now: kenhomwoks.co.uk
Connect on socials:
Facebook: https://www.facebook.com/ChefKenHom
20 Comments
Your methods of preparing Chow Mein is inspiring and the info you've provided here is a truly helpful.
I'm grateful for.
Thank you v much for sharing your knowledge with us.
Warm regards.
I really appreciate your calm spirit as you teach us how to use and appreciate the wok. Your videos are so helpful!
Indeed you are awesome 👌🙏
Thank you Mr Chef
Love calmness.
Is that a induction stove?
Looks great! I'm so glad I found your channel.
Please add more recipes!! Also some vegetarian recipes! Thank you.
Prawns are roaches of the sea🤦♀️😖😖😖😖
Congrats mr. Hom!
Great to see you finally got your own YouTube Channel ! Personally I can not wait to see the upload of your steamed salmon with fermented black beans on top.
At our home a classics for years !!
Thank you for sharing this delicious chow mein dish.
A master at his alter, what a joy, so humble in his craft. We could all take a lesson or two from Chef Ken these days.
yum yum get in my tum tum delicious thank u Mr hom 🙂
Hi Ken
Great to See you are still active and cooking great food. Erich Schäli
'No wonder everybody loves chow mien' – I love that.
What noodles are they? I basically always use Amoy noodles as they're already done. Breaking up noodles to cook from dry weight is too annoying for me
Thank you so very much for this lovely chowmein recipie.I would Love to cook this with ready vegetables from froSta for Chinese chow and add the prawns you have marinated..my slipshod method.add an Omelette cut into strips and you have beautiful chowmein..I 💖 love Chinese noodles..these prawns can be used in cooking Chinese fried rice.
❤😊lol.
Lv all your receipe delicious n the way u explain. Thank u
Hi Ken. I just want to say that I followed your instructions on your post and boy the food was delicious. Thank you Ken you are the MASTER : )
Love Ken Hom ❤️ The master in oriental cuisine 👌👍
Bought one of Ken's books many years ago we still use it
Beautiful presentation. So calm and knowledgeable. Love from Ireland 🇮🇪 ❤️.