Seafood Mee Goreng

Name: Seafood Mee Goreng
Cook time: 25 min
Total time: 25 min
Cuisine: Malaysian
Ingredients: 100 g squid, ink sac and eyes removed, cut into rings; 100 g prawns, shelled and deveined; 3 eggs, lightly whisked; 4 Tbsp dried chilli paste/powder; 4 Tbsp dried chilli paste/powder; 3 Tbsp thick soy sauce; 2 Tbsp light soy sauce; 300 g spaghetti, boiled, drained and lightly coated with oil; 300 g spaghetti, boiled, drained and lightly coated with oil; A small bunch of mustard leaves/cabbage, coarsely sliced; A small bunch of mustard leaves/cabbage, coarsely sliced; ½ cup hot water; 2 green chillies + 1 red chilli, thinly sliced and soaked overnight in ¼ cup mirin/white vinegar; 2 green chillies + 1 red chilli, thinly sliced and soaked overnight in ¼ cup mirin/white vinegar; 2 green chillies + 1 red chilli, thinly sliced and soaked overnight in ¼ cup mirin/white vinegar; 2 green chillies + 1 red chilli, thinly sliced and soaked overnight in ¼ cup mirin/white vinegar; 3 Tbsp fried shallots

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

This is my take on a classic Malaysian hawker dish that is slightly spicy and bursting with savoury flavours from the combination of seafood and soy sauces.

Ingredients

Seafood and Eggs

3 Tbsp oil
100 g squid, ink sac and eyes removed, cut into rings
100

Asia
Malaysia
Pasta
Pescatarian

Method

Frying the Seafood and Sauce

Heat the oil in a large wok on medium heat and fry the squid and prawns for 2 minutes.
Add in the chilli paste, thick soy sauce and light soy sauce. Add a splash of water if needed. Sauté for 2 minutes.
Pour the eggs into the centre of the wok and allow to set slightly.</