Ah Sam La Mian
Somen noodles with fresh prawns, crabmeat, and combination of fresh as well as dried scallops, all served together in a chicken-based pumpkin broth
Deliciously smooth, low-fat wheat noodles in a delicious pumpkin broth enriched with flavourful seafood. Not only is this dish warm and nourishing, it is rich in antioxidants such as beta-carotenes that support eye health and helps enhance the body's immune function.
Recipe (for 10)
|Somen||10 bunches (50g/bunch)|
|Large prawns||10 pcs (20 – 25pcs/kg)|
|Scallop (diced)||10 pcs (3g/pc)|
|Dried scallops||10 pcs (3g/pc)|
|Pumpkin broth||2 litres|
|Prawn and Scallop Marinade|
|Egg white||1 egg (approx. 50g)|
|Sesame oil||1 tsp|
|Corn starch||1 tsp|
|Spring onions (chopped)||1g|
|Red vinegar||A dash|
|Crispy shallots||Add to taste|
- Marinate prawns and scallops with egg white, salt, sugar, sesame oil and corn starch and set aside.
- Poach prawns and scallops quickly with hot water till cooked and set aside.
- Soak dried scallops in water for 30 minutes prior to cooking. Place spring onions, ginger and a bit of oil on top of dried scallops. Chicken stock may be used to steam the dried scallops. Steam for 1 hour, or until soft and set aside.
- Poach somen in hot water and place in a bowl.
- Bring pumpkin broth to a boil, add in all the ingredients and stir well. Pour the soup over the somen.
- Garnish with spring onions, coriander and crispy shallots.
- Serve with red vinegar on the side.
Chef Sam Leong's La Mian is one of the dishes from our special Guest Chef menu, prepared fresh each day by our culinary teams in Mount Elizabeth Hospitals and Gleneagles Hospital. It's been reviewed by our dietitians to ensure that it's as nutritious as it is tasty.
Have a question about how your food choices and diet can make a positive impact towards your health and wellness? Find out how our dietitians can help.