Friday, May 2, 2014

Fried Prawn Mee

At times, in fact, every now and then, blogging does take a toll. What else, but time. Time is by far the biggest essence for many of us, undeniably, coupled alongside writers block. I know. I really sometimes don't know where to start, and updating my blog at least every 5 days once is mind tangling. Hell-hack. Having said that, here I am faithfully yours followers of nava-k. Albeit I have not been really been cooking anything good, except just our basic simple meals, thank god for this Fried Prawn Mee, sashed in my spilling over and I am trying badly to clear recipe collection. Fried Prawn Mee (Dry Mee Siam & Fried Kuey Teow) obviously showcases prawns (Butter Basil Prawn, Prawn Brinjal Curry, Chinese Cabbage Prawns & Prawn Curry Mee), the other seemingly akin a must for fried noodles is eggs (Egg Vindaloo & Egg Sodhi/Coconut Gravy), of course we also need the pantry friendly quintessential Chinese ingredients (Prawn MeeLemongrass Prawn Mee & Prawn Mee Hoon Soup).

All fried up, dry style Fried Prawn Mee ((Thai Mee Hoon, Vegetarian Fried Mee HoonAnchovies Fried Mee Hoon and Malaysian Style Fried Mee Hoon). Simply satisfying, fried quickly over high heat, a burst of the ever loved Malaysian tastes. I bet you wouldn't run to the hawker stalls when you crave for Fried Prawn Mee. Grab this recipe of mine, I am certain you will be utterly gratified (Lamb Curry Noodles, Lamb Spinach Spaghetti, Thai Salmon Noodle Soup, Vietnamese Noodle Soup & Mushroom Yee Mee Soup).  

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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  1. that prawns take the stage in this dish, looks super yummy

  2. looks nice..but i am vegetarian :)

  3. I can understand what you are talking about, though I am a full time blogger and write atleast 5 times a week and still feel there are so many peninsula things that I want to write about
    Keep in touch

  4. I'm so tempted to try this..looks super delicious..

  5. Very tempting and appealing.......... looks really wonderful....You have a wide variety of delicious recipes....

  6. Wow, Prawns with Mee........Great Combo. Usually prawns cooked soft, Here Crunchy : Like the twist.

  7. somehow i got familiar with mee word ...I got to know mee is very famous and mee is the dish you really like and its a noodles ?

  8. It has been long since I had sea food. This one look spicy and delicious!!! <3

  9. wow resturant the flavours

  10. No word. I am drooling. Would love to have some now..

  11. Looks good but I am a vegetarian ....:-):-)

  12. Love the way the prawns are added. Great-looking dish!

  13. I can understand how frustrating it can get.. I think you are doing a great job juggling your full time work, home and blogging. Take care..
    The fried prawn mee must have tasted great..

  14. Work and blog can be tiring at times but giving up seems difficult...
    The fried mee looks delicious...

  15. This is another stunner. I am willing to swap my chicken roast dinner for this one. Blogging can really get tiresome. Not that we don't enjoy it every day, it takes up so much time on account of the number of activities involved. So many days I can't think of a single line to start with and the mind goes blank. But overall it's like an addiction...a responsibility that I just don't feel like giving up. Having said that, your recipes need to be out there for everyone to try out. They are delicious and I am sure inspires many to cook.

  16. This one is look mouth watering, Just awesome.

  17. love your fried version of prawns & mee...drooling...

  18. love your fried version of prawns & mee...drooling...

  19. I totally agree abt the first paragraph,, if u hv started blogging why stop after taking so much pains.. coming to the recipe it looks so yummm.,, thanks fr sharing the recipe :)

  20. I can understand how you feel. I am at this stage too. I can't find the time to write a proper post. I also have pending posts (around 30). But it has reached such a stage where I have to select and rush out those that I feel strongly about. My vietnam (HCM) posts are 6 months overdue as I have yet to find time to do it. Sigh..

    Anyway, I like your recipes. If you continue posting, good for us! But if do not, we all understand. =)

  21. Nava, I have the exact thoughts like yours. I also not a full time blogger and there were few times I decided to stop blogging. I have tons of travelogue to blog and now after one and another, almost my travelogues are overdue (still blog about 2012 travelogue when now already 2014). But then, don't stop and try to blog at least once a week. I believe there are still many readers love and support your blog as always.


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