Sang har mee with king prawns (crispy egg noodles with king prawns)

Instructions

1. Place the chicken stock in a large saucepan and bring to a simmer. 
2. Meanwhile, lightly brown the flounder over and open flame until lightly browned and fragrant. Tear off a large piece of the grilled fish and add to simmering chicken stock. 
3. Bring a medium saucepan of water to the boil. Add the egg noodles and cook for 30 seconds, then drain and refresh in cold water. Drain again. 
4. Heat the oil in a wok over medium high heat. Fry the prawns for 30 seconds, then remove and place in a sieve over a bowl.
5. Add the noodles and fry until golden and crisp, then remove, drain well and place on a serving platter.
6. Remove all but 2 tablespoons of the frying oil from the wok and place over high heat. Add the ginger and garlic and cook for 1 minute or until fragrant, then add the chicken stock. Season with salt, sugar, MSG and dashi, then add the corn starch mixture and stir until thickened.  
7. Add the prawns and spring onions and cook for another minute or until the prawns are just cooked through.
8. Stirring continuously, gradually add the egg white, then turn off the heat and gently stir just until the whites start to set in thin strands. Add a dash of Shaoxing wine, then pour over the crispy noodles and garnish with coriander.