Dry Wonton Mee (The Flat Wider Version)

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Ready : 1 hr 35 mins [Prep : 30 mins † Cooking : 65 mins † Marinating Time]
Serve :  Individual Serving
Generic :  Boil/Mix
Level :  Easy
Idle :  1 hrPrintable Recipe.

Street Food Delight

“Wonton Mee” is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. Basically, there are two versions; namely, the soup version, served in steaming hot soup with shrimp/meat wontons and garnished with leafy vegetables and the dry version which comes with a bowl of the soup and wontons. The VianD was given some raw Wonton Mee, so what else but to try cooking it..LoL. Not too bad but not even close to what The VianD have tasted in Ipoh (Min Chee Wantan Mee, Ipoh Stadium). Here’s The VianD’s attempt on Dry Wonton Mee (The Flat Wider Version).




  • Wonton Mee.


  • Pork Wonton – Minced lean meat (with a little fat), finely chopped Scallion/Parsley.
  • Soup – Ikan Bilis, sliced Ginger, Tung Choy and chopped Garlic.
  • Condiments – Some Green Veggies.
  • Sauce – Rendered Pork fat – cube.



  • Step 1 : Start by marinating the minced Pork with finely chopped Parsley/scallion, Salt, Sugar, White pepper, Oyster sauce, a little Corn Flour and lots of Sesame oil. Mix well and fridge for 30 mins or so for better handling.
    After 30 mins, simply wrap the Prawn with the Wonton skin. Set aside.
  • Step 2 : Meanwhile, prepare the soup by sauteing the Soup Ingredients till aromatic. Add water, bring to boil and simmer for abt 30 mins to get the flavor. Sieve it.  Season with Salt, Sugar, white pepper and a dash of Sesame oil.  Set aside.
  • Step 3 : Render the Pork fat on medium/low heat till Golden-brown and turn into crispy cracklins – abt 30 mins. Err..be forewarned that; as good as this may taste, this is believed to be very unhealthy for you..LoL ! Set aside.
  • Step 4 : Meanwhile, prepare the sauce for the Wonton Mee. On the serving plate add Oil, Black/Light soy, Sesame oil and White pepper. Set aside.
  • Step 4 : Heat up a pot of boiling water. Poach the wrapped Prawn Wonton – when they float to the top, they’re cooked – abt 1-2 mins. Dish out and put into the Soup. Set aside.
  • Step 5 : Heat up a pot of boiling water. Poach the Wonton mee (loosen) in boiling water – just for a while (soggy Mee is bad Mee !!), when it starts top float, it’s cooked – abt 2-3 mins. Quickly fish it out and then submerged into cold water (or ran thru cold tap-water) to stop it from cooking as well as getting rid of the excess starch. Then put it back into the boiling just to warm the mee a little. Drain thoroughly, and mix well with the serving plate of sauce. Top with the poached greens and Pork lard/cracklins. Serve together with the Pork Wonton soup. Serve hot.

Copyright © 2014 The VianD · All Rights Reserved

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