Cantonese Seafood Yee Mee

For a typical Malaysian family like ours, food is generally rice alongside sides (Basil Butter Prawns, Fish Thai Style, Tom Yum Seafood Soup & Curried Potatoes) or noodles (Instant Assam Laksa & Lamb Spinach Spaghetti). Every now and then when we are entertaining (Avocado Mint Dip & Mushroom Soup Garlic Toast), or when I am in the mood, its Western food (Rosemary Cheesy Potatoes, Mint Mushroom Burger & Malaysian Egg Benedict). Rice of course is almost the daily meals, whereas noodles somehow is the call for weekends. Dinner then is in the hot, stuffy, noisy and crowded neighbourhood coffee shop for the anything goes concept.  

Among the Chinese hawker fare (Fried Kway Teow, Shanghai Noodles, Chinese Burdock Kei Chi Soup, Lam Mee & Chinese Fried Rice), I am fond of Cantonese Yee Mee" - brown coiled crispy noodles generously soaked in a gooey broth with chicken, pork or seafood and vegetables. Though yee mee can be requested for a pork-free version. my other half dare not eat. He assumes the gravy is made from pork bones or pork oil is used for frying. Thus, when he hinted I should make a halal-version, admittedly my first attempt, it turned out great. This one is made with prawn stock and as always, home made is the best.

Ingredients

(For 2 people)

1/2 liter prawn/chicken stock

3-4 fish balls - cut into two

6 pieces medium size prawns - remove skin and de-vein 
1-2 squids - clean and cut into rings

4-5 stalks Chinese mustard green (or other green leafy veggies) - slice

Spring onion for garnishing

2 tbsp of corn flour (mix with water for a thick liquid)

2 rolls of yee mee noodles - gently rinse

2 eggs

Pepper and salt for taste

Method

Simmer stock till heated through.

Season with salt and pepper.

Gently break eggs and poach one by one.
Slot out and atop the yee mee placed on a bowl or  plate.  
Into the stock, add prawns, fish balls and squids.

Simmer until cooked.

Add veggies and corn flour.

Stir to thicken the stock. 

Pour over yee mee and garnish with spring onion. .

Serve immediately with sliced red chillies in soy sauce.

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