Prawn Mee

[Emily West]

Fried Prawn Mee Recipe

Ingredients:

1/2lb noodles
1/4lb fine rice-flour noodles
1/2lb boiled squid
1/4lb cooked prawns/shrimps
1/2lb belly pork finely diced and deep fried until crisp
1/4lb bean sprouts
2 eggs beaten
2 cloves garlic, finely minced
2 spring onoins finely sliced
1 1/2 tsps salt
1 tbsp light Soy sauce
1 tbsp oyster or Hoi sin sauce
2 tspns lard
2 red chillies sliced(optional)


Directions:

In a deep frying pan, toss the Hoklkien noodles and the rice-flour noodles (which have been soaked in boiling water and drained), with the cleaned bean sprouts and about 1 tbsp water. Stir the contents continuously for about 30 seconds, then cover the pan with a lid and continue cooking for a few more seconds. Remove cover and add the eggs, 1 teaspoon of the pork lard, salt, oyster or Hoi sin sauce and Soya sauce. Sitr over high heat for a few seconds then add garlic, spring onions, and another tbsp water. Cook a further 5 seconds then add the prawns, chopped squid, deep fried pork, chillies and other tsp of lard. Cover with lid and cook for a few more seconds until everything is thoroughtly heated, then serve immediately.

 

[MinkSoul]

The squid might be hard to find here, but, the rest , I can get.
I might try this.

Thank you Miss Emily.

 

[Emily West]

You are very welcome

I am not too sure about the differences between northern penang style and here the southern malaysian type. but i reckon it should be quiet similar... this is a rather troublesome dish to prepare but very easy to serve. since you live you houston, you shouldn't have trouble getting all the ingredients. the water convolvulus is a kind of dark green vegetable. it's common in most asian grocers. i hope you have fun with this recipe.

prawn noodles

3 T. oil
1 lb 3 oz/ 600g med. prawns, shelled (head and shells set aside, tails left intact)
5 cloves garlic, roughly chopped
1 T. sugar
8 cups/2 litre water
2 chicken legs (thigh and drumsticks/chicken Maryland)
5 oz. dried/150g rice vermicelli (meehoon). blanched 2 min
8 oz/250g fresh yellow noodles, blanched 2 min
4 cups/200g bean sprouts, blanched
6 cups/300g water convolvulus/water spinach/kangkong, blanched
3-4 T. crisp fried shallots
2 hard-boiled eggs. shelled and quartered

chilli paste

12-15 dried chillies, cut in 3/4" lengths. soaked and drained
2 fresh chillies
1 t. crumbled roasted shrimp paste (belacan)
5 shallots, peeled and roughly chopped
3-4 T. oil
1/4 t salt
1 t. sugar

heat oil in a wok or frying pan and add the shelled prawns. briefly stir-fry over high heat until prawn are firm and pink. remove to a plate.
fry the chopped garlic in the oil remaining in the wok until golden brown. add the prawn shells and heads and stir-fry over high heat for 5 to 60 min. sprinkle in the sugar and continue frying for a few more minutes.
pour in t he water and bring to the boil. turn down heat and simmer for 30 to 40 minutes. add chicken thighs to the stock and simmer for 20 minutes until chicken is cooked through. take pan off the heat.
remove chicken onto a plate and leave to cool before stripping off skin and removing the meat from the bone. shred coarsely and set aside.
while the prawn stock is simmering. prepare chilli paste. in a blender, finely grind the dried and fresh chillies, crumbled shrimp paste and shallots, adding a little water if necessary. heat oil in a wok and fry the ground chilli paste over low heat until the mixture is thick and oil separates. season with salt and sugar and take pan off the heat. transfer to a small bowl.
allow the stock to cool to lukewarm. working in batches, puree the prawns shells in a blender, using the stock to help the blades turn. strain stock into a clean pan. you should have roughly 6 cup/ 1 1/2 litters prawn broth. taste and adjust seasonings as necessary by adding salt, pepper or a touch of sugar.
reheat to boiling point just before serving.
to serve, place a portion of rice vermicelli, yellow noodles, vegetables, prawns, shredded chicken and eggs in a deep soup bowl. ladle on the hot broth, sprinkle on a generous spoonful of fried shallots and serve immediately. serve the chilli paste separately in a small saucer.

 

[captvaw]

Yes. That is very tasty. Use Pancit Bihon noodles and it is awesome

 

[Emily West]

Gado gado is a classic Indonesian salad made with green beans, potatoes, carrots, cabbage and bean sprouts garnished with sliced boiled eggs and drizzled with a luscious peanut sauce. Gado gado is such a hearty and filling salad that it can easily be eaten as a complete meal.

 

[Songcatcher]

You want a punch in the gob, Scarlett, honny?

 

[John Doe]

Oh, I thought you meant pr0n prawn.

 

[Emily West]

Smoking is very bad for you, ok?

 

[John Doe]

Prude.

 

[Emily West]

Healthy Recipes:

Prawn Satay

Recipes Ingredients

· 500gms prawns

Satay sauce:

· ¾ cup water
· 1 tablespoon skim milk and 1 teaspoon coconut essence or Sharwood's light coconut milk
· 1 tablespoon root ginger, grated
· 2 cloves garlic, crushed
· freshly ground black pepper
· 2 teaspoons light soy sauce
· 1 teaspoon chilli powder
· 1 tablespoon lime juice


Recipes Instructions
Combine all ingredients in bowl. Place prawns in shallow dish, pour over sauce and marinade for at least 30 minutes. Soak satay stick in water, then thread prawns on sticks and grill on barbecue for two minutes only on each side, basting frequently with marinade. Serve with rice. Serves 4.