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  • Lam Mee With Sambal Belacan

    1 vote
    Lam Mee With Sambal Belacan
    Prep: 30 min Cook: 25 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    Exploding flavors of noodles drenched in thick gooey gravy, paired with the typical authentic spicy Malaysian sambal belacan.

    Ingredients

    • For the gravy
    • 1/2 liter prawn stock
    • 1 1/2 tbsp dark soya sauce
    • 1 tbsp oyster sauce
    • 2 eggs - lightly beaten
    • 1 1/2 tbsp corn flour (mix with some water)
    • Pepper for taste
    • Salt for taste (only if needed)
    • Others (subjective to the amount you prefer)
    • Thick egg noodles (blanched)
    • Kai Lan (Chinese broccoli) - blanched
    • Prawns - remove head, de-vein and leave the tail on
    • Fish balls
    • Squids/sotong - cleaned and cut into round rings.
    • 4 garlic - chopped
    • 1 inch ginger - chopped
    • 2 tbsp oil

    Directions

    1. Sauté ginger and garlic.
    2. Add in seafood and fry for about 2-3 mins.
    3. Pour in stock and simmer.
    4. Meanwhile assemble noodles and kai lan in a bowl.
    5. When stock is heated through, add soy and oyster sauce.
    6. Season with pepper and salt.
    7. Gently swirl in eggs using a chopstick.
    8. Pour corn flour to thicken the gravy.
    9. Then pour the gravy over the noodles.
    10. Serve with sambal belacan.

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