Mee Udang

Method4 steps · about 20 min

1. 1

   Step 1: Blend all 200 g diced tomatoes with all 400 ml water until pureed and reserve this mixture. In a separate pot of boiling water, briefly blanch all 250 g fresh yellow noodles according to their package instructions, then drain and reserve them separately from the tomato puree.

   Uses 200 g tomatoes, diced · 400 ml water for the tomato puree · 250 g fresh yellow noodles · Water, enough for blanching the noodles separately

   
2. 2

   Step 2: Heat about 2 tablespoons cooking oil in the wok and sauté all the chopped garlic (4 cloves) until fragrant. Add all the shell-on sea prawns (600 g) and the tablespoon of light soy sauce (1 tbsp). Stir-fry for 1 minute; this is an initial fry, and the prawns finish cooking in the gravy.

   Initial prawn stir-fry · 1 minUses About 2 tbsp cooking oil · 4 cloves garlic, peeled and chopped · 600 g large sea prawns, shell-on · 1 tbsp light soy sauce for the prawns

3. 3

   Step 3: Add all the reserved tomato puree from step 1 to the prawns and garlic mixture from step 2, then stir in all 5 tablespoons tomato sauce and 1½ tablespoons chili paste. Bring to a simmer over medium heat. Add the 2 tablespoons sugar and taste, adding a little additional light soy sauce if needed. Simmer until the gravy is thick but still slightly soupy and the prawns are cooked through with firm, opaque flesh. Add all the separately blanched noodles from step 1 and toss in the hot gravy until heated through.

   Uses All reserved tomato puree · All prawns and garlic stir-fry · 5 tbsp tomato sauce · 1½ tbsp chili paste · 2 tbsp sugar · Additional light soy sauce, to taste if needed · All drained blanched fresh yellow noodles

4. 4

   Step 4: Divide all the finished noodles, gravy and prawns among two portions. Garnish with the sliced onion (¼), chopped spring onion (1 stalk), halves from both ready hard-boiled eggs (2), all three sliced lettuce leaves and ready fried shallots to taste. Serve immediately with both halved calamansi limes (2) to squeeze over the bowls.

   Uses All finished noodles, gravy and prawns · ¼ onion, thinly sliced · 1 stalk spring onion, chopped · 2 ready hard-boiled eggs, peeled and halved · 3 lettuce leaves, thinly sliced · Ready crisp fried shallots, for garnishing · 2 calamansi limes, halved