Noodles in tomato sauce topped with sizeable fresh shrimp in yellow sauce. At first glance, it appears to be enticing and straightforward to make at home.
My favorite Malaysian food blog, Eating Pleasure, has been around for a long time. Eating Pleasure has some of the most delicious food photography I’ve ever seen, and it never ceases to make me hungry just looking at it.
Eating Pleasure, a wedding photographer’s blog is a virtual treat for me when I miss my favorite dishes from home.
Using the freshest catch from the sea, Malay hawkers at their “warung” (little cafe) by the coast of Penang sell mee udang or Malay prawn noodles. Penang Hokkien Mee, or Chinese prawn noodles, is very distinct from Mee Udang, or prawn noodles. Eating Pleasure would like to extend its warmest greeting to you!
When Rasa Malaysia emailed me to write a guest article, I was surprised. Gratitude fills my heart for this incredible chance. Rasa Malaysia, a famous Malaysian cuisine blog, has invited me to submit a guest post.
When it came to what Penang food I should bring to the table, we came up with a list. This is Mee Udang, then. Penang is well-known for its Mee Udang, or Malay Prawn Noodle. There are many Malay hawker booths near the coast where fresh prawns are available for purchase…
You can get to the beach in a matter of minutes from my home. Buying fresh sea prawns from a fisherman at a modest price is possible. That provides me the opportunity to share my home-cooked Mee Udang with you all.
It’s hard not to like it with prawns in tomato gravy on top of yellow noodles.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 437 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- CHINESE BRAISED SOY SAUCE EGGS (滷蛋)
- CHICKEN MEATBALLS
- ASIAN CUCUMBER SALAD
- CHICKEN AND PINEAPPLE FRIED RICE
- 4 cloves garlic, peeled and chopped
- 250 g – 300 g (8 oz. – 10 oz.)yellow noodle
- 6 shallots, peeled and sliced
- 600 g (21 oz.) big-sized sea prawns, I got 8 giant prawns
- 1 ½ tablespoon chili paste
- light soy sauce to taste
- 2 tablespoons sugar
- 200 g (5 oz.) tomatoes, diced
- 400 ml water (13 oz.)
- cooking oil
- 5 tablespoons tomato sauce
- 2 eggs, hard-boiled, peeled, and halved
- 2 calamansi lime, halved
- 3 leaves lettuce, thinly sliced
- 1 stalk spring onion, chopped
- fried crispy shallot
- 1/4 onion, thinly sliced
- Sliced tomatoes and water should be blended together in a food processor. Set away for a later time.
- Set aside the blanched yellow noodles.
- Slice the shallots thinly and deep-fry them until golden brown in a wok with plenty of oil. Set aside.
- Sauté garlic in the wok with roughly 2 tablespoons of oil until fragrant. Stir-fry the prawns for one minute with 1 tbsp. Light soy sauce after they’ve been added.
- Add the pureed tomatoes. Add the tomato sauce and the chili paste to the saucepan and stir to combine. Bring the gravy to a boil, lower the heat and simmer for a few minutes. Sugar and light soy sauce can be added to the mixture to suit your preference.
- Simmering gravy: Add in the yellow noodles. Make sure everything is well-combined.
- Garnish with onion, spring onion, egg, lettuce, calamansi lime, and fried shallots before serving to guests.