Prawn Noodles Set
Mee Udang is a Malaysian delight, features aromatic prawn broth over noodles. This dish is popular along Malaysia's coasts, it boasts rich flavor from prawn shells, spices, and fragrant herbs.
- Prawn Noodles
- Dairy product
150 ml UHT milk - Fruit
3 sliced (30 g) Pineapple
2-3 nos Green grapes
Nutrition Value in 1 Serving
- Prawn Noodles
- Dairy product
150 ml UHT milk - Fruit
3 sliced (30 g) Pineapple
2-3 nos Green grapes
Nutrition Value in 1 Serving
- Prawn Noodles
- Dairy product
150 ml UHT milk - Fruit
3 sliced (30 g) Pineapple
2-3 nos Green grapes
Nutrition Value in 1 Serving
Ingredients A: gravy
| 1 liter | Water |
| 30 g | Medium prawn |
| 1/2 tbsp | Cooking oil |
| 4 pips | Garlic, blended |
| 1 no | Red onion, blended |
| 1/2 tbsp | Soaked dried shrimp, blended |
| 1/2 tbsp | Peanut powder (peanuts fried without oil and finely ground) |
| 1¾ tbsp | Chili sauce |
| 2 tbsp | Tomato sauce |
| 1¾ tbsp | Ground chili paste |
| 30 g | Sweet potato, boiled until cooked and mash finely |
| 1 tsp | TUMIX® Anchovies Stock |
| 1 tbsp | Seri-Aji® Tom Yum Soup Seasoning |
| 3 pcs | Large prawn |
| Some | Salt, if needed |
Ingredients B: accompaniment
| 50 g | Yellow noodles, blanched |
| 10 g | Bean sprout |
| 3 stalks | Choy sum, sliced |
| 1 tsp | Fried shallot |
| 1 no | Kaffir lime, cut into half |
| Some | Sliced red chili |
| Some | Sliced green chili |
| 1 no | Hardboiled egg, cut into half |
| 1/2 pc | Hard tofu, fried and sliced |
1. Heat water, boil the medium prawn until cooked and let it set aside to cool. Peel the skin off and grind the peeled skin with the same boiling water until fine and strain with a strainer. Keep the stock for the gravy later.
2. Grind the cooked prawn meat medium with some water until fine and set aside.
3. Heat oil, stir-fry the blended ingredients until fragrant, then add in the peanut powder, chili sauce, tomato sauce and chili paste.
4. Add prawn stock and the grinded prawn meat into the pot. Stir it for a while before adding in mashed sweet potato.
5. Season with TUMIX® and Seri-Aji®. Let the gravy boil and thicken a bit.
6. Add the large prawn to the gravy and let it cook.
7. To assemble the prawn noodles, put noodles in a bowl and top with the large prawn from the gravy and all other accompaniments. Pour in the prawn gravy into the bowl.
8. Ready to be served.
Ingredients A: gravy
| 1 liter | Water |
| 50 g | Medium prawn |
| 3/4 tbsp | Cooking oil |
| 4 pips | Garlic, blended |
| 1 no | Red onion, blended |
| 1/2 tbsp | Soaked dried shrimp, blended |
| 1/2 tbsp | Peanut powder (peanuts fried without oil and finely ground) |
| 1¾ tbsp | Chili sauce |
| 2 tbsp | Tomato sauce |
| 1¾ tbsp | Ground chili paste |
| 30 g | Sweet potato, boiled until cooked and mash finely |
| 1 tsp | TUMIX® Anchovies Stock |
| 1 tbsp | Seri-Aji® Tom Yum Soup Seasoning |
| 3 pcs | Large prawn |
| Some | Salt, if needed |
Ingredients B: accompaniment
| 65 g | Yellow noodles, blanched |
| 10 g | Bean sprout |
| 3 stalks | Choy sum, sliced |
| 1 tsp | Fried shallot |
| 1 no | Kaffir lime, cut into half |
| Some | Sliced red chili |
| Some | Sliced green chili |
| 1 no | Hardboiled egg, cut into half |
| 1/2 pc | Hard tofu, fried and sliced |
- Heat water, boil the medium prawn until cooked and let it set aside to cool. Peel the skin off and grind the peeled skin with the same boiling water until fine and strain with a strainer. Keep the stock for the gravy later.
- Grind the cooked prawn meat medium with some water until fine and set aside.
- Heat oil, stir-fry the blended ingredients until fragrant, then add in the peanut powder, chili sauce, tomato sauce and chili paste.
- Add prawn stock and the grinded prawn meat into the pot. Stir it for a while before adding in mashed sweet potato.
- Season with TUMIX® and Seri-Aji®. Let the gravy boil and thicken a bit.
- Add the large prawn to the gravy and let it cook.
- To assemble the prawn noodles, put noodles in a bowl and top with the large prawn from the gravy and all other accompaniments. Pour in the prawn gravy into the bowl.
- Ready to be served.
Ingredients A: gravy
| 1 liter | Water |
| 50 g | Medium prawn |
| 3/4 tbsp | Cooking oil |
| 4 pips | Garlic, blended |
| 1 no | Red onion, blended |
| 1/2 tbsp | Soaked dried shrimp, blended |
| 1/2 tbsp | Peanut powder (peanuts fried without oil and finely ground) |
| 1¾ tbsp | Chili sauce |
| 2 tbsp | Tomato sauce |
| 1¾ tbsp | Ground chili paste |
| 50 g | Sweet potato, boiled until cooked and mash finely |
| 1 tsp | TUMIX® Anchovies Stock |
| 1 tbsp | Seri-Aji® Tom Yum Soup Seasoning |
| 3 pcs | Large prawn |
| Some | Salt, if needed |
Ingredients B: accompaniment
| 100 g | Yellow noodles, blanched |
| 10 g | Bean sprout |
| 3 stalks | Choy sum, sliced |
| 1 tsp | Fried shallot |
| 1 no | Kaffir lime, cut into half |
| Some | Sliced red chili |
| Some | Sliced green chili |
| 1 no | Hardboiled egg, cut into half |
| 1/2 pc | Hard tofu, fried and sliced |
- Heat water, boil the medium prawn until cooked and let it set aside to cool. Peel the skin off and grind the peeled skin with the same boiling water until fine and strain with a strainer. Keep the stock for the gravy later.
- Grind the cooked prawn meat medium with some water until fine and set aside.
- Heat oil, stir-fry the blended ingredients until fragrant, then add in the peanut powder, chili sauce, tomato sauce and chili paste.
- Add prawn stock and the grinded prawn meat into the pot. Stir it for a while before adding in mashed sweet potato.
- Season with TUMIX® and Seri-Aji®. Let the gravy boil and thicken a bit.
- Add the large prawn to the gravy and let it cook.
- To assemble the prawn noodles, put noodles in a bowl and top with the large prawn from the gravy and all other accompaniments. Pour in the prawn gravy into the bowl.
- Ready to be served.
Seri-Aji® Tom Yam Seasoning Recipes
TUMIX® Anchovy Stock Recipes
