Har Mee A Malaysian Prawn Noodle Dish Recipe 425

HAR MEE, A MALAYSIAN PRAWN NOODLE DISH RECIPE - (4.2/5)

Steps:

• Roughly chop garlic, coriander and mint. Cut boiled egg in half. Cut tofu puffs diagonally. Peel and devein prawns, reserving the heads and shells. Lightly season prawns with salt and set aside. Fry chilli paste, har mee paste (shrimp paste) and garlic in 1 tablespoon of oil on medium high heat for 1 minute. Add prawn heads and shells to paste and fry for 3 more minutes. Split prawn heads before frying to release the flavour. Add 3 cups cold water to prawn heads/shells and bring to boil, then reduce to simmer for 30 minutes. Discard heads and shells. Prepare hokkien noodles according to packet instructions and drain. Season chicken lightly with salt and fry on each side on medium high heat for 3 minutes. Add chicken, bok choy and tofu puffs to prepared prawn stock and simmer for 3 minutes. Shred the chicken. Heat pan to medium high heat and fry prawns for 1 minutes on each side, or until changed color and no longer transparent. Serve noodles topped with bean shoots, bok choy, prawns, tofu puff, shredded chicken and boiled egg. Pour on prawn stock and top with mint, coriander and fried shallots to taste.

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.

PRAWN NOODLES

Steps:

• De-shell prawns and keep the shells and prawn heads.
• Clean peeled prawns
• Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
• Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
• Add water to cooled mixture and bring to the boil.
• Add pork ribs and bring to the boil.
• Crush garlic (with skin intact) and add to broth.
• Lower the flame and let the broth simmer for 30 minutes.
• Dish out and discard the prawn shells/heads and anchovies.
• Add dark soya sauce, salt and pepper to the broth.
• Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
• After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
• Cook peeled prawns by boiling them in a separate pot.
• Place cooked noodles, vegetables and prawns in a bowl.
• Pour the prawn broth over the noodles and prawns.
• Top with fried shallots and sliced chilli peppers and serve.