Eating Pleasure is one of the Malaysian food blogs I have been following silently for a long time. I drool over the delicious foods posted on Eating Pleasure—delicious home-made dishes, eating out, and simply gorgeous and mouthwatering food photography.
The guest post today is mee udang or Malay prawn noodle, commonly served by Malay hawkers at their “warung” (small cafe) by the coast in Penang, using the freshest catch from the sea. (Mee Udang is vastly different from Penang Hokkien Mee, or Chinese prawn noodles.) Please give your warmest welcome to Eating Pleasure!
It was a surprise to me when Rasa Malaysia emailed me for a guest post invitation. I’m so happy to be given such an opportunity. It’s such an honour for me to write on a Malaysian’s famous food blog—Rasa Malaysia.
Both of us brainstormed about what Penang food should I introduce here. So, here is it – Mee Udang. Mee Udang or Malay Prawn Noodle is very famous in Penang. One can easily find it at Malay hawker stalls near seaside, where the prawns are fresh from the sea…
My place is just walking distance to the seaside. I can get fresh sea prawns directly from fisherman at a very low cost. That gives me the privilege to share my home cooked Mee Udang here.
A plate of yellow noodle top with huge fresh prawns in sourish tomato gravy, it is indeed appealing.
Mee Udang Recipe (Malay Prawn Noodle)
Mee Udang (Malay Prawn Noodle) recipe - A plate of yellow noodles topped with huge fresh prawns in sourish tomato gravy. It is indeed appealing.
- 250-300 g yellow noodle
- 600 g big-sized sea prawns, I got 8 big prawns
- 5 tablespoons tomato sauce
- 200 g tomatoes, diced
- 400 ml water
- 4 cloves garlic, peeled and chopped
- 6 shallots, peeled and sliced
- Cooking oil
- 2 tablespoons sugar
- 1 ½ tablespoons chili paste
- light soy sauce to taste
- 3 leaves lettuce, thinly sliced
- 2 eggs, hard-boiled, peeled and halved
- 2 calamansi lime, halved
- 1 stalk spring onion, chopped
- 1/4 onion, thinly sliced
- Fried crispy shallot
Blend the diced tomatoes with 400ml of water. Set aside.
Blanch the yellow noodle and set aside.
Heat enough oil in a wok, deep fried sliced shallot till golden brown, set aside.
Leave about 2 tbsp of oil in the wok, saute garlic till fragrant. Add prawns and stir fry with 1 tbsp of light soy sauce for 1 minute.
Pour in the tomato puree. Add tomato sauce and chili paste. Bring the gravy to simmer under medium heat. Add sugar and light soy sauce to taste.
Add in the yellow noodle to the simmering gravy. Mix well.
Serve up and garnish with onion, spring onion, egg, lettuce, calamansi lime and fried shallot.