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  • Prawn Mee Udang

    1 vote
    Prawn Mee Udang
    Prep: 1 hours Cook: 40 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    >
    Prawn broth, yellow noodles, egg, fresh prawns and kangkung; accompanied with chilli dip.

    Ingredients

    • For the broth/soup:
    • 2 cups of prawn shells/heads
    • 1/2 maggi anchovies cube
    • 3 tbsp grounded/blended dried red chilllies
    • 6 tbsp oil
    • To assemble
    • Yellow mee (as needed) - blanched to soften
    • 10 prawns (remove head, shells and vein)
    • 2 boiled eggs (cut into 2)
    • 1 piece of fish cake (sliced)
    • 3-4 stalks of kangkung (water spinach)

    Directions

    1. Wash shells/heads thoroughly.
    2. In heated oil (2 tbsp), fry shells/heads till crispy and pink in colour.
    3. Pour 2 liter of water.
    4. Let it simmer over very low heat for about 45 minutes to extract stock.
    5. Drain stock and pour back into pot.
    6. Let it simmer, season with salt.
    7. (Note: add a small piece of anchovies stock for extra flavor but its
    8. optional)
    9. Next, heat the balance oil (4 tbsp)
    10. Fry blended/grounded chillies with a pinch of salt till oil splits.
    11. Remove and keep aside.
    12. Add a portion into the broth.
    13. Stir.
    14. To serve:
    15. Blanch prawns in stock.
    16. Do the same for kangkung (1 to 2 mins will do).
    17. Assemble; noodles, prawns, egg, fish cake and kangkung.
    18. Pour soup/stock generously inside.
    19. Serve with the other portion of fried chillies and calamansi lime.

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