Prawn Mee

Name: Prawn Mee (Mi Udang)
Cuisine: Malaysian
Ingredients: Crisp-fried shallots 200 g (7 oz); Dried shrimps 100 g (3½ oz), soaked and drained; Preserved soy bean paste (tau cheo) 2 Tbsp; Garlic 4 cloves, peeled; Shallots 15, peeled; Cooking oil 4 Tbsp; Dried chillies 25, soaked, seeded, drained and ground to a paste; Dried prawn (shrimp) paste (belacan) 2 tsp, ground; Shallots 8, peeled and ground; Chicken carcass 2, cleaned; Tientsin cabbage 100 g (3½ oz); Salt to taste; Sugar 6 Tbsp; Water 2 litres (64 fl oz / 8 cups); Ground white pepper 2 tsp; Medium-size prawns (shrimps) 1 kg (2 lb 3 oz), cleaned and shelled, shells reserved to make stock; Vegetable oil 125 ml (4 fl oz / ½ cup); Sugar to taste; Yellow noodles 300 g (10½ oz); Chicken breasts 3, about 140 g (5 oz) each, boiled and shredded; Bean sprouts 100 g (3½ oz), tailed and blanched; Water convolvulus 55 g (2 oz), plucked and blanched; Hard-boiled eggs 4, shelled and halved

Mi Udang

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Medium-size prawns (shrimps) 1 kg (2 lb 3 oz), cleaned and shelled, shell

Asia
Malaysia
South East Asia
Pasta

Method

Prepare sweet sambal. Heat the oil in a wok and fry the ground ingredients until fragrant. Then add sugar and stir-fry for a couple of minutes. Set aside.
Cook the prawns in boiling water. Drain and reserve the stock.
Heat oil in a pot. Fry the pounded ingredients until fragrant. Put in the prawns shells and fry for another 5 minutes or until fra