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