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  • Prawn Mee

    1 vote
    Prawn Mee
    Prep: 1 hours Cook: 25 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    Absolutely delicious and embodies the true Malaysian flavours.

    Ingredients

    • For the broth
    • 3 cups prawn shells and heads
    • 1 tbsp of oil
    • For the sambal/chili dip
    • 1 tbsp dried chili paste
    • 1 tsp belacan dried shrimp powder (optional)
    • (Note: you can also ground/blend dried red chilies with roasted
    • belacan/shrimp paste)
    • 2 tbsp of oil
    • A pinch of salt
    • For topping (as needed)
    • Mee hoon/rice vermicelli (or any other type) - blanched to soften
    • Kangkung/water spinach - cut away the roots, slid into two and
    • sliced into 1 inch length
    • Boiled eggs
    • Fried shallots
    • Spring onion - shredded/sliced thinly
    • Lime wedges

    Directions

    1. For the broth
    2. Heat oil and when heated, fry shells and heads till crispy.
    3. Pour about 1 1/2 litre of water.
    4. (more water for more broth)
    5. Simmer over low heat for about 1-45 mins.
    6. Drain off the shells and heads.
    7. Pour back the broth into the pot.
    8. For the sambal/chili dip
    9. Fry chili paste and shrimp powder in heated oil.
    10. Continue frying till oil splits.
    11. Season with a bit of salt.
    12. Remove and keep aside
    13. Add a scoop of the chili dip into the broth.
    14. Season with salt if needed.
    15. Blanch kangkung in broth to soften and keep aside.
    16. Assemble noodles with kangkung, eggs, fried shallots and spring
    17. onion.
    18. Pour broth over.
    19. Serve with chili dip and lime wedge(s).

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