Wanton Mee... but HALAAL~
MEE would love to have this bowl of wanton noodles rn.. 😫
this recipe may take some time to prepare with the different components in it. however, it is worth the effort!
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Duck Wanton Mee
duck charsiew:
2 duck leg quarter
1 tbsp oyster sauce
2 tsp hoisin sauce
2 tsp maltose syrup
2 tsp light soy sauce
2 tsp dark soy sauce
1 clove garlic, minced
2 tsp five spice powder
smoking ingredients:
3 tbsp rice
10 cloves
3 star anise
2 cinnamon sticks
2 tbsp sugar
halal wantons:
1 packet wanton wrappers
300g minced chicken
5 tiger prawns, peeled and diced
2 sprigs spring onion, chopped
2 tsp cornstarch
1 tsp ground white pepper
1 tbsp light soy sauce
1 tbsp sesame oil
1/2 tsp salt
fried shallots & shallot oil:
12 shallots, thinly sliced
1 cup vegetable oil
soup:
3 litres prepared chicken stock
3 tbsp soy beans
1/4 cup ikan bilis
5 sprigs spring onion, white part only
to finish (per portion):
1 serving wanton mee (mee kia)
2 tsp oyster sauce
1 tbsp light soy sauce
2 tbsp shallot oil
2 tsp sambal
3 tbsp hot water
1 stalk bok choy / kailan
pre-fried shallots
directions:
prepare the charsiew
prepare the duck charsiew beforehand, poke the duck legs using a fork. this helps for quicker marination. add in all the marinade ingredients and massage thoroughly into the meat. cover and let marinate overnight.
preheat oven to 170 degrees Celsius and grill the duck pieces until cooked, for about 20-25 minutes.
to create smoke flavour to the duck, line the bottom of a steamer pot with aluminium foil. combine the smoking ingredients onto the foil and turn on heat to low. the rice mixture will start to smoke. place the rack onto and assemble the cooked ducks legs on top. cover steamer with lid and let the smoke inside into the duck for 20-30 minutes. remove from rack and slice into inch-thick pieces.
making wantons
combine all the wanton ingredients into a bowl and mix well until binded. add 1-2 teaspoons of the filling into each wanton skin. fold into halves and crimp or seal the edges. submerge wanton in boiling water and strain out when the wantons are floating to the surface.
making fried shallots
heat oil in a saucepan on medium heat. fry the shallots while constantly stirring the oil to ensure even browning. strain out the shallots and drain onto paper towels. reserve the shallot oil.
soup
combine all the soup ingredients into a pot, cover and simmer for 1 hour. season to taste with salt. strain out the solids. ladle soup into a bowl with a dash of white pepper and shallot oil and sliced spring onion.
assembling noodles
blanch the mee kia and into boiling water until tender but still firm to the bite. strain out the water. do the same with bok choy.
combine the oyster sauce, light soy sauce, shallot oil, sambal and hot soup in a serving bowl. add the cooked noodles into the bowl and toss well.
arrange the duck charsiew, bok choy and wanton pieces onto the noodles. serve the soup on the side. enjoy!