Tuesday, 14 September 2010

Malay Prawn Noodle

I love prawns.......so naturally, I'd love Mee Udang. Personally though, I prefer Mee Bandung Muar over Prawn Mee as I feel it has more distinct flavours with beef being the main ingredient and the poached egg is a real highlight. However, for those who love simpler, gentler flavours.....this Prawn Mee is the answer........Enjoy!

Ingredients to blend:
  • 2 large onion/bawang besar
  • 4 cloves garlic/bawang putih
  • 1/2 tsp shrimp paste/belacan, roasted

Ingredients for gravy:
  • 1/2 kg medium sized prawns/udang saiz sedang
  • 2 heaped tbsp chili paste/cili pes
  • 3 tbsp tomato sauce
  • 1/2 tsp sugar/gula pasir
  • 2 stalks of chinese celery/daun sadri, dihiris halus
  • 1 tomatoes/tomato, quartered(dipotong empat)

Ingredients for assembling:

  • 1 packet yellow noodles/mee kuning, blanched(dicelur)
  • 5 pieces of tofu/tauhu, deep fried & cut into small thin rectangles (goreng & potong empat segi sederhana nipis)
  • 2 stalks chinese spinach/sawi, blanched with hot water(dicelur)
  • 1 handful beansprouts/taugih, blanched(dicelur)
  • 2 tbsp deep fried shallots
  • 4 lime/limau kasturi, halved


  1. Boil the prawns. Remove from water, strain & put aside.
  2. Pick the prawn heads and blend it with some liquid it was boiled in.
  3. Combine the prawn stock with the blended prawn heads.Heat oil in a pan. Sautee' the blended ingredients till fragrant.
  4. Pour in the prawn head stock.
  5. Put in the tomato sauce, sugar, salt and fresh tomatoes.
  6. Simmer gently till ready to serve.
  7. To serve, in a bowl, place some noodle. The pour a couple ladleful of gravy.
  8. Top with , tofu, beansprouts, crispy deep fried shallots & chinese celery. .

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authorMarina Mustafa. Author of ten cookbooks.

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