Malay Style Prawn Noodles/Mee Udang

There is the Chinese-style prawn mee and the Malay-style prawn mee, known as Mee Udang. Both dishes use prawns and prawn broth, though the Chinese version, sometimes called Hae Mee, may also include chicken or pork bones.

Mee Udang is a traditional Malay dish. It is popular in Malacca, Klang, and coastal towns in Penang. The dish is part of Indian-Muslim (Mamak) cuisine and well-known in Malaysian street food and Malay eateries (FRIED KEMBUNG WITH ASAM SAUCE).

Malay Prawn Mee, or Mee Udang, focuses on prawns. The broth is made with prawns, anchovies, ginger, and lemongrass. Preparing Mee Udang at home takes time and the needed  ingredients.

 

It is usually made for family meals or gatherings, where the effort is worth it. For a family of five or six, homemade Mee Udang can be a communal meal (RENDANG AYAM/CHICKEN RENDANG). It is also cheaper to make at home than to buy.

 

To assemble, the thick and delicious prawn and anchovy broth, scented with lemongrass, is poured over yellow noodles. It is topped with a variety of ingredients and finished with a sprinkle of spring onions. Served with a homemade sambal or chili dip, Mee Udang is an ultimate delicious, wholesome, and complete meal.

 

Though less common, Mee Udang can also be called kuah udang or prawn gravy. It can even be eaten with rice.

For Sambal/Chili Dip 
Ingredients 
10 dried red chillies - soaked to soften
1/2 inch roasted belacan/shrimp paste 
1/4 cup oil 
Salt to taste

How to Make Sambal
Blend chillies with belacan for a thick paste. 
Heat oil and fry the paste with salt, until aromatic and oil floats. 
Remove and set aside.

For Prawn Broth 
Ingredients 
1 1/2 cups prawn shells and heads 
4 cups water 
3 tbsp oil

How to Make Prawn Broth
Heat oil and fry prawn shells/heads until crispy. 
Pour water and simmer over low heat to reduce to 1/3. 
Cool down, blend, strain, and pour back into the pot. Set aside.

For Anchovy Broth 

Ingredients 
One handful of anchovies/ikan bilis 
1/2-inch smashed ginger 
1 or 2 smashed lemongrass/serai 
2 cups water 
Salt to taste

How to Make Anchovy Broth
Simmer anchovies, ginger, lemongrass and water over low heat to extract broth.
Strain and combine with prawn broth.
Set aside.

Next 
Put a little of the chilli dip in a pot (keep the balance for pairing).  
Pour broth into sambal in the pot. 
Season with salt. 
Keep broth simmering over low heat (or heat up before serving).
(Note: For more broth, add water)

Ingredients/For Assembling (As Needed) 

Yellow noodles - blanch to soften 

Fresh prawns - deveined and leave the shell on (blanch in the broth) 

Fried shallots 

Sliced red chilies 

Boiled eggs 

Bean sprouts - blanch to soften 

Boiled potatoes 

Sliced spring onion 
Sliced coriander leaves 
Calamansi lime/limau kasturi

Assembling 
Add noodles in a bowl. 
Pour the broth over.  
Top up with the ingredients listed above. 

Serve with sambal/chilli dip and calamansi lime.