Prawn Noodle aka Mee Udang (Malay Style)

Ingredients:

15-20 prawns (big)

1 packet of egg noodles

2 stalk lemongrass ~ bruise

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp tom yam paste

3 tbsp ground chili or 10 dried chilies ~ deseeded and boil then grind finely

1/2 cup cooking oil

Grinding

5 shallots

4 garlic

1-inch ginger

1 tbsp dried shrimp ~ soak in water until soft

Boiled

3 potatoes ~ grind with 1 cup of water

Garnish

3 eggs ~ boiled and cut halve

1 pcs tofu ~ fried and thinly sliced

Fishballs ~ boiled and cut halve

Bean sprout

Green mustard (sawi)

Lime ~ halve

Directions/Instructions:

1. The first step is cleaning the prawns by splitting them from the back, removing the black string, and cutting off the beard. Leave the head and shell on.
2. Boil 1 liter of water with 1 tsp salt.  Bring to a boil and add the prawn and cook till the prawn turn pink/orange.  Once the prawn turns pink/orange, remove it from the boiling water and put it into cold water to prevent it from overcooking and set it aside. (Note:  Do not throw the prawn water)
3. Heat oil in a pot and fry in the lemongrass and finely ground ingredients until fragrant for about 3-5 mins.  Then add in the ground chili and continue to stir fry till the mixture release the oil for about 5 mins.
4. Next, add the chili sauce, tomato sauce, and tom yam paste into the pot and let the sauce cook for another minute.
5. Pour the prawn water and mix together and let it bring to a boil.  Then add the tom yam paste, sugar, chicken powder, and salt to taste.
6. Once the broth boiling, add in the ground potatoes and continue to stir till the mashed potatoes dissolved.  Simmer for about 5-10 mins.  (Note: Do not let the sauce thicken)
7. Serve the dish with all the garnishing and pour the sauce and shrimp over the noodles, then sprinkle with fried shallots and chopped coriander.  Enjoy!

Note:

To boil the noodles, heat the water until it boils, then add the noodles and soak them for 2-3 mins before straining them.  Rinse the noodles with cold water to stop the heating process and keep the noodles from becoming mushy.