Friday, May 2, 2014

Mee Goreng Udang

Mee Goreng Udang, or prawn fried mee. The frying technic which by far is not a brain cracker, but when we speak about frying noodles on the whole, we must have all the ingredients on stand by and as close to us possibly. Otherwise? We may end up over-cooking the ingredients we have already put in the big wok and then, it can turn out to be a disaster or we ending up stressing ourselves, and let's not forget about sweating when frying. Of course. Ask me about sweating and I can go on and on (Malaysian Style Fried Mee Hoon, Hakka Noodles, Chow Mein & Hokkien Mee & Char Kway Teow). That's about it I think the cooking tips for Mee Goreng Udang which is definitely another one of our Malaysian food show stealer. Noodles fried alongside prawns (Hokkien Hae Mee, Shrimp Pad Thai & Shrimp Pho), cabbage, eggs, garlic, spring onion and soy sauce (Nyonya Mee Siam, Malaysian Sour Spicy Fish Soup Noodles, Mee Rebus, Laksam Kelantan & Malaysian Fried Mee).

200g  (about 2 1/2 cups) yellow mee/noodles - lightly blanch in hot water and rinse with cold water. 
4 pcs (or as you prefer) medium size prawns - remove veins, trim the heads but keep everything else intact. 
2 eggs
5 garlic - chopped
1/4 cabbage - shredded/sliced
1 tbsp sweet soy sauce (don't have? Double the dark sauce and sprinkle a bit of sugar)
1 tbsp dark soy sauce
3-4 sprigs spring onion
1/4 cup oil
Pepper to taste
Salt to taste (use sparingly because soy sauce is already salty)
Mix prawns with a little salt and pepper. 
Heat oil and when heated, fry prawns till crispy and cooked.
Remove and keep aside.
In the same oil, sauté garlic.
Add noodles/mee and cabbage, season with soy sauce, salt and pepper. 
Stir to combine all ingredients together. 
Push mee aside and and break eggs in the centre of the wok. 
(Note: if needed, pour some oil).
Gently stir and fold together with the rest of the ingredients. 
Off the heat and quickly stir in spring onion.
Dish out.   

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