Classic Mee Udang (Prawn Noodles)
Hidangan tradisional · Malaysian
A rich and flavorful Malaysian prawn noodle soup featuring a savory broth, tender prawns, and springy noodles, often garnished with fresh herbs and chili.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Egg noodles400g
- Chicken broth1.5 liters
- Shrimp paste (belacan)1 tbsp
- Chili paste3 tbsp
- Shallots4, chopped
- Garlic4 cloves, chopped
- Ginger1 inch, grated
- Lemongrass1 stalk, bruised
- Star anise2
- Soy sauce2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Cilantrofor garnish
- Scallionsfor garnish
- Lime wedgesfor serving
Langkah
- 1
Sauté shallots, garlic, and ginger in vegetable oil until fragrant.
- 2
Add shrimp paste and chili paste, cook for 2-3 minutes until oil separates.
- 3
Pour in chicken broth, add lemongrass, star anise, soy sauce, and sugar. Bring to a boil, then simmer for 15 minutes.
- 4
Season the broth with salt and black pepper to taste.
- 5
Cook egg noodles according to package directions. Drain.
- 6
Add prawns to the simmering broth and cook for 2-3 minutes until pink and cooked through.
- 7
Divide cooked noodles among serving bowls. Ladle the hot broth and prawns over the noodles.
- 8
Garnish with fresh cilantro, chopped scallions, and serve with lime wedges.
