Spicy Seafood Mee Udang (with added squid)
80% asli · Malaysian Fusion
An elevated version of Mee Udang, incorporating squid for added texture and flavor, with a spicier, more complex broth base.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns300g, peeled and deveined
- Squid200g, cleaned and sliced into rings
- Thick egg noodles400g
- Prawn stock1.2 liters
- Dried chilies10-15, soaked and blended
- Shallots5, blended
- Garlic3 cloves, blended
- Galangal1 inch, blended
- Lemongrass1 stalk, blended
- Belacan (shrimp paste)1 tsp, toasted
- Tamarind paste1 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Fresh mint leavesfor garnish
- Bird's eye chiliesfor garnish
- Chili oilfor garnish
Langkah
- 1
Heat vegetable oil in a pot. Sauté the blended shallots, garlic, galangal, and lemongrass until fragrant and oil separates.
- 2
Add blended dried chilies and toasted belacan. Cook for 5 minutes, stirring constantly.
- 3
Pour in prawn stock, tamarind paste, fish sauce, and sugar. Bring to a boil, then simmer for 10 minutes.
- 4
Season the broth with salt and black pepper to taste.
- 5
Add squid rings to the simmering broth and cook for 1-2 minutes until just opaque. Remove squid and set aside.
- 6
Add prawns to the broth and cook for 2-3 minutes until pink. Remove prawns and set aside.
- 7
Cook thick egg noodles according to package directions. Drain.
- 8
Assemble bowls with noodles. Top with cooked prawns and squid. Ladle the spicy broth over.
- 9
Garnish with fresh mint leaves, bird's eye chilies, and a drizzle of chili oil.
