Friday, July 20, 2012

Lemongrass Prawn Mee


Street Food is bountiful and plentiful wherever you turn your head to. Not really that expensive either, lets say a bowl of noodle soup or a plate of fried noodles (Chinese Style Vegetarian Fried Mee Hoon & Fried Kuey Teow) is around most to most RM6.00. Then we also have Yong Tau Foo & all sort of Thai dishes within the same coffee shop (Thai Salmon Noodle Soup & Seafood Tom Yam Soup). Basically, these are the convenient meals. Anytime is a pleasure. Nevertheless, there's no harm if we make them at home too. A good hands-on experience for perhaps a cheaper and healthier version. Remember the previous "Prawn Mee"? That's right. We still need the same prawn broth (Assam Laksa), this Lemongrass Prawn Mee on the other hand is scented with lemongrass (Curried Lemongrass Fish & Lemongrass Chicken Kebab), assembled alongside yellow noodles, fresh prawns (Prawns In Chilli Oyster Sauce), fish balls and lettuce, and garnished with coriander leaves and spring onion.  Different than the rest, nava-k's version. 

Ingredients
For the stock
3 cups of prawn shells/skin
2 tbsp oil

For the chili paste - blended or grounded
1 lemongrass
5 red chillies
5 shallots
1/2 ginger
2 tbsp oil

Other ingredients
Yellow noodles (as needed) - blanched to soften
8-10 medium size prawns - remove shells/skin
4-5 fish balls - sliced into 2 pieces
Lettuce leaves (as needed) - sliced into medium size pieces (or other green veg)
Coriander leaves and spring onions (as needed) - sliced thinly
Lime wedges (as needed)

Method
For the stock
Heat oil and when heated, add prawn shells. 
Fry until crispy over low heat for about 10 mins or so.
Pour 1 liter of water and simmer for about an hour to extract broth. 
Drain off the shells and pour back broth in the same pot.

For the chilli paste
Heat oil and when heated, fry the paste till oil starts to split.
Tip into broth and stir.
Season with salt. 

To Serve
Add noodles in a bowl. 
Blanch prawns, fish balls and lettuce leaves in the broth and top up on noodles. 
Pour broth over. 
Garnish with coriander leaves, spring onion and serve with lime wedge. 
Don't forget to trend alongside "cook with nava-k"on every other social media please. 

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19 comments:

  1. this looks wonderful deliciously done

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  2. If I didn't read further, I would thought that you were having this at some 5 stars restaurant. Your cooking really looks like those in 5 stars restaurant/hotel.

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  3. The weather it's been hot here too,and expected thunder storm next few days,,,perfect soup for rainy day,the color of the soup tell it all,,,YUMMY !!

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  4. NK I really loved your food styling photography :-)

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  5. Lov anything with lemongrass..very flavorful soup...

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  6. Every time I see a recipe with lemongrass I always think I am going to try this then I forget, Now I am noting down in my ever growing bookmarks.

    This dish has some nice blend of ingredients. Have a great weekend Nava!

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  7. olalalalala simply delicious....:)

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  8. Thanks everyone for all the lovely comments. Do try the recipe and appreciate the feedback.

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  9. The use of lemongrass adds so much my friend :D
    Beautiful!

    Cheers
    Choc Chip Uru

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  10. lemongrass omg super love it :3

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  11. This noodle bowl sounds fantastic!

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  12. Lovely flavors in this soup and although its hot over here, I would still enjoy a bowl of this :)

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  13. You know, I only recently started cooking with lemon grass. It is SO good :) Bookmarked!

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  14. Will the flavour of lemongrass overwhelm the flavour of prawn? It looks good!!!

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  15. Nave, I am a novice cookerist and I tried observing for the oil to split but i cant seem to see it.

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  16. think i am terribly late here..but came over seeing this gorgeous soup form ur fb page ! love the addition of lemon grass..such amzing flavour it puts out (y)

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  17. I can smell this :-) Looks so flavorful and delicious !

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