Seafood Mee Kari with a Spicy Kick
80% asli · Malaysian Fusion
A flavorful twist on Mee Kari, this version emphasizes fresh seafood like prawns and squid, with an added spicy element from fresh chilies for a more intense flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yellow egg noodles400g
- Prawns200g
- Squid150g
- Fish cake100g
- Coconut milk400ml
- Seafood or chicken broth600ml
- Curry powder3 tbsp
- Turmeric powder1 tsp
- Garlic4 cloves
- Shallots3
- Fresh red chilies2-3
- Lemongrass1 stalk
- Chili paste (sambal)1 tbsp
- Bean sprouts100g
- Cilantroa handful
- Saltto taste
- Vegetable oil2 tbsp
Langkah
- 1
Prepare the curry base: pound or blend garlic, shallots, lemongrass, and fresh red chilies.
- 2
Heat vegetable oil in a pot. Sauté the blended paste until fragrant.
- 3
Add curry powder, turmeric powder. Stir and cook for 1 minute.
- 4
Add chili paste and cook for another minute.
- 5
Pour in seafood/chicken broth and coconut milk. Bring to a simmer.
- 6
Add sliced fish cake and simmer for 10 minutes.
- 7
Add prawns and squid. Cook for 3-5 minutes until just cooked through. Do not overcook.
- 8
Season with salt to taste.
- 9
Cook yellow egg noodles as per package instructions. Drain.
- 10
Divide noodles into bowls. Ladle the seafood curry broth over the noodles.
- 11
Garnish with blanched bean sprouts, fresh cilantro, and sliced red chilies. Serve immediately.
