Oyster Mee Sua 蚵仔面線
One of the famous popular street food snacks in Taiwan is Oyster Mee Sua ( Orh Ah Mee Sua 蚵仔面线) which is also one of my favourites. Besides fried chicken cutlet and smelly tofu and this is a must to eat whenever I’m in Taiwan. It is a bowl of mee sua (wheat vermicelli) cooked in gooey yet smooth thickened soup and serve with juicy, plump oysters, pork intestine and I love their added homemade chilli sauce.
As I’m craving for a bowl of this savoury and sour (with more black vinegar) Oyster Mee Sua, I cooked a cheat meal for yesterday’s lunch with store bought chicken broth and frozen oyster meat. Other ingredients are readily available on my pantry and in less than 30 minutes a bowl of delicious piping hot one dish meal Oyster Mee Sua is ready to serve on the table.
Oyster Mee Sua
Ingredients
- 90 g mee sua (wheat vermicelli) 3 small bundles
- 700 ml chicken broth Swanon brand
- 300 ml water
- 1/2 tbsp Hua Tiao Chiew Chinese cooking wine
- 3/4 tbsp sweet potato starch+1.5 tbsp water mix well the solution
- 300 g frozen oyster meat
- 1 tbsp sweet potato starch for coating
- fried shallot
- coriander leaves
- black vinegar to taste
- dash of pepper
Instructions
-
Thaw the whole bag of frozen oyster meat in a bowl of water for about 5 minutes to soften. Then remove oyster meat from the bag and rinse a few times and drain well. Then coat oyster meat with potato starch.
-
Blanch the coated oyster meat in boiling water for a few seconds, strain and soak in cold water for oyster meat to cool down, about 1 minutes. Then drain well and set aside.
-
In a pot bring the chicken broth and water to boil. Add cooking wine, stir well (may add salt to taste at this stage – I didn’t add).
-
Drop in the mee sua and cook for a few minutes until softened. Snip the mee sua roughly with a pair of scissors to shorten the strand and slowly drizzle in the potato starch solution to thicken the soup to your desired consistency.
-
Serve mee sua immediately with cooked oyster meat on top, few drops of black vinegar and garnish with fried shallot and coriander leaves with a dash of pepper.
Notes
蚵仔面線
太久没出门了！很想念台湾的蚝仔面线。就在家里做了懒人版的蚝仔面线，不到三十分钟就就搞定！
材料：
- 90克 面线 （3小束）
- 700毫升 鸡汤
- 300毫升 水zhi
- 1/2汤匙 花调酒
- 3/4汤匙 翻薯粉+1.5汤匙水 （混合均匀）
- 300克 冷冻生蚝
- 1汤匙 翻薯粉（要来裹上生蚝的）或生粉
- 炸红葱头，适量
- 芫荽，适量
- 黑醋（镇江醋），适量
- 胡椒粉，适量
做法：
- 将整包冷冻生蚝放入一盆水里解冻约5分钟，然后取出生蚝冲洗几次，沥干水分。然后裹上 翻薯粉。
- 把裹好的生蚝丢人一锅热滚水里，汆烫几秒钟，然后捞起放入冷水中冷却蚵仔约1分钟，再捞起沥干水分，备用。
- 再另一个锅里，煮开鸡汤和水煮。加入花调酒搅匀（试一下味道，不够咸的话可以加一点盐–我没放）。
- 放入面线煮（约几分钟）至软，用剪刀把面线稍微剪短，然后倒入蕃薯粉水勾芡（慢慢的边搅边下，以免不小心勾的太浓稠）。
- 盛起面线到碗中，上面铺上蚵仔，黑醋(适量），炸红葱头，芫荽和适量的胡椒粉即可享用。
- **没有番薯粉（地瓜粉）也可以用生粉代替。
The post Oyster Mee Sua 蚵仔面線 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/oyster-mee-sua/?utm_source=rss&utm_medium=rss&utm_campaign=oyster-mee-sua
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