Imperial Sang Har Mee with Prawn Bisque Sauce

Imperial Sang Har Mee with Prawn Bisque Sauce


  • 4 cups prawn shells

  • 2 cups oil

  • 4 cups water

  • 6 cloves garlic, chopped

  • 10 cm ginger, sliced

  • 4 tsp vinegar

  • 1 can MARIGOLD Evaporated Filled Milk

  • 4 tsp sugar

  • 2 eggs

  • 4 pkts yee mee

  • 1 large prawn

  • Salt to taste

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  1. To make prawn bisque, sauté prawn shells in oil for 5 minutes and then add water.

  2. Simmer for 15 minutes and then add the garlic and ginger.

  3. Add the salt, vinegar, MARIGOLD Evaporated Filled Milk and sugar and cook until it reaches a boil.

  4. Gradually stream the eggs into the sauce while mixing.

  5. Meanwhile, deep fry the golden egg noodles in oil for a short amount of time.

  6. Pour the hot sauce over the fried noodles.

  7. Fry or boil the large prawns until cooked and serve on top of noodles.

Chef's Tip:

Fried yee mee can be substituted with fried wanton mee.

Prep time: 20 minutes
Cooking time: 35 minutes
Serves: 2
MARIGOLD Evaporated Filled Milk (390g)