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Mee udang (Malay prawn noodles) is one among my all-time favourite Malaysian dishes, with juicy prawns, springy noodles, and a thick, flavorful gravy. I’m excited to share this easy recipe and ideas that can assist you recreate the wealthy, comforting flavors of this basic dish at residence.
Genuine Malay Prawn Noodle Recipe
Mee udang is one among my favourite Malaysian dishes, with a wealthy shrimp broth that’s each comforting and filled with taste. Made with yellow noodles and juicy prawns, it’s flavored with a tangy tomato gravy and a contact of sweetness. I’ve had it numerous instances at coastal “warungs” (small cafes) in Penang, the place you may at all times discover the freshest seafood.
Once I make Penang mee udang at residence, I like garnishing it with shredded lettuce, crispy fried shallots, and a squeeze of recent calamansi lime—identical to those I’d discover in Penang! In contrast to Penang Hokkien Mee (Chinese language prawn noodles), this dish has its personal distinct taste and character that units it aside.
I’m excited to share my simple mee udang recipe with you, a tasty Malaysian prawn noodle dish that’s prepared in simply 20 minutes! It’s stuffed with superb flavors and is a must-try if you wish to discover Malaysian meals. Take a look at my ideas under for making this dish excellent!
Why This Recipe Is A Should-Attempt
- In simply 20 minutes. This recipe comes collectively rapidly with out compromising on style, making it good for once I need one thing tasty however don’t have a lot time to cook dinner.
- Genuine Malaysian taste. With a wealthy shrimp broth, tangy tomato gravy, and juicy prawns, this dish tastes identical to those I’d discover at a coastal “warung” in Penang.
- Nice for seafood lovers. In the event you love seafood, identical to me, you’ll undoubtedly get pleasure from this dish. The recent prawns carry a pure sweetness that actually makes the meal stand out and provides a lot taste.
- Flavorful gravy. The wealthy, tangy, and barely candy tomato gravy is completely irresistible! It ties every thing collectively so completely, and it’s simply that good—I at all times find yourself consuming till the bowl is clear.
Components You’ll Want
- Prawns – The star of the present. I used big-sized sea prawns as a result of they’re good for his or her juicy texture and candy taste, however when you have medium-sized prawns or smaller shrimp readily available, they’ll work simply as properly!
- Yellow noodle – These yellow egg noodles are good for absorbing the flavorful gravy, including a satisfying heartiness to each chunk.
- Tomato sauce – Provides the gravy its iconic tangy and barely candy taste.
- Tomatoes – Add a recent, tangy kick to the gravy. You should utilize common spherical tomatoes or Roma tomatoes.
- Garlic
- Chili paste – Provides a spicy kick.
- Sugar
- Oil
- Water
- Gentle soy sauce
Garnishes
- Egg
- Spring onion
- Onion
- Lettuce – I used Iceberg lettuce, however you may completely use Romaine lettuce should you want.
- Deep fried shallots – Add an excellent crispy, savory crunch and provides the dish an additional enhance of taste and texture as a garnish!
- Calamansi lime – A squeeze of this little lime provides a burst of citrusy freshness, actually brightening up the dish and making all of the flavors pop.
Please discuss with the recipe card on the backside of this submit for full particulars on every ingredient.
Secrets and techniques To Making Genuine Mee Udang
- The prawns are the star of this dish. I at all times select recent, juicy prawns as a result of they bring about the pure sweetness and wealthy taste that make the dish so particular.
- The gravy is essential, so I ensure to make use of gentle soy sauce for that umami taste and chili paste so as to add the correct amount of spice. I let the gravy simmer to carry out all of the deep, savory flavors.
- The gravy must be thick however nonetheless a bit soupy. After blanching the noodles individually, I add them to the gravy to allow them to absorb all of the wealthy flavors.
- I by no means skip the garnishes. I like garnishing my mee udang with fried shallots for a crispy crunch, calamansi lime for a recent citrusy kick, and spring onions for some sharpness. A tough-boiled egg provides richness, and lettuce provides a pleasant, refreshing crunch.
Steadily Requested Questions
Recent prawns are greatest for the perfect style, however frozen prawns will do should you’re in a pinch. Simply ensure to thaw them correctly and drain any further water earlier than cooking to maintain the gravy from getting watery.
Whereas yellow noodles are the standard alternative for this dish, you should utilize different noodles like egg noodles. Simply understand that the feel could differ.
Sure! You may make the gravy forward of time and preserve it within the fridge for as much as 2 days. Once you’re able to serve, simply reheat it and toss in freshly cooked noodles and prawns.
Sure! In the event you prefer it further spicy, merely improve the quantity of chili paste.
In the event you can’t discover calamansi lime, you should utilize key lime or common lime as a substitute. The flavour received’t be precisely the identical, nevertheless it’ll nonetheless give the dish that wanted tang and citrusy kick.
Maintain the noodles and gravy in separate hermetic containers to maintain the feel proper. The noodles can get soggy if left within the gravy. Once you’re able to warmth it up, simply add slightly water to loosen the gravy if it’s gotten too thick.
This mee udang recipe is 995 energy per serving.
What To Serve With Malay Prawn Noodle
For a healthful meal and simple weeknight dinner, I like to recommend the next recipes.
I hope you get pleasure from this submit as a lot as I do. In the event you strive my recipe, please depart a remark and take into account giving it a 5-star score. For less difficult and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my publication and following me on Fb, Pinterest, and Instagram for brand spanking new updates.
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Mix the diced tomatoes with 400 ml (13 oz.) of water and put aside. Blanch the yellow noodles and put aside.
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Go away about 2 tablespoons of oil within the wok and sauté the garlic till aromatic. Add the prawns and stir-fry with 1 tablespoon of sunshine soy sauce for 1 minute.
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Pour within the tomato puree, then add the tomato sauce and chili paste. Convey the gravy to a simmer over medium warmth. Add sugar and lightweight soy sauce to style. Then add the yellow noodles to the simmering gravy and blend properly.
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Serve and garnish with onion, spring onion, egg, lettuce, calamansi lime, and fried shallots.
- The prawns are the star of this dish. I at all times select recent, juicy prawns as a result of they bring about the pure sweetness and wealthy taste that make the dish so particular.
- The gravy is essential, so I ensure to make use of gentle soy sauce for that umami taste and chili paste so as to add the correct amount of spice. I let the gravy simmer to carry out all of the deep, savory flavors.
- The gravy must be thick however nonetheless a bit soupy. After blanching the noodles individually, I add them to the gravy to allow them to absorb all of the wealthy flavors.
- I by no means skip the garnishes. I like garnishing my mee udang with fried shallots for a crispy crunch, calamansi lime for a recent citrusy kick, and spring onions for some sharpness. A tough-boiled egg provides richness, and lettuce provides a pleasant, refreshing crunch.
Serving: 2folks, Energy: 995kcal, Carbohydrates: 127g, Protein: 64g, Fats: 27g, Saturated Fats: 11g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 10g, Trans Fats: 0.04g, Ldl cholesterol: 542mg, Sodium: 4513mg, Potassium: 1382mg, Fiber: 9g, Sugar: 27g, Vitamin A: 1960IU, Vitamin C: 47mg, Calcium: 311mg, Iron: 9mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
