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Absolutely delicious and embodies the true Malaysian flavours.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 3 person
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Ingredientes

Cost per serving $0.27 view details
  • For the broth
  • 3 cups prawn shells and heads
  • 1 tbsp of oil
  • For the sambal/chili dip
  • 1 tbsp dried chili paste
  • 1 tsp belacan dried shrimp powder (optional)
  • (Note: you can also ground/blend dried red chilies with roasted
  • belacan/shrimp paste)
  • 2 tbsp of oil
  • A pinch of salt
  • For topping (as needed)
  • Mee hoon/rice vermicelli (or any other type) - blanched to soften
  • Kangkung/water spinach - cut away the roots, slid into two and
  • sliced into 1 inch length
  • Boiled eggs
  • Fried shallots
  • Spring onion - shredded/sliced thinly
  • Lime wedges

Direcciones

  1. For the broth
  2. Heat oil and when heated, fry shells and heads till crispy.
  3. Pour about 1 1/2 litre of water.
  4. (more water for more broth)
  5. Simmer over low heat for about 1-45 mins.
  6. Drain off the shells and heads.
  7. Pour back the broth into the pot.
  8. For the sambal/chili dip
  9. Fry chili paste and shrimp powder in heated oil.
  10. Continue frying till oil splits.
  11. Season with a bit of salt.
  12. Remove and keep aside
  13. Add a scoop of the chili dip into the broth.
  14. Season with salt if needed.
  15. Blanch kangkung in broth to soften and keep aside.
  16. Assemble noodles with kangkung, eggs, fried shallots and spring
  17. onion.
  18. Pour broth over.
  19. Serve with chili dip and lime wedge(s).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 57g
Recipe makes 3 servings
Calories 153  
Calories from Fat 134 88%
Total Fat 15.13g 19%
Saturated Fat 1.48g 6%
Trans Fat 0.35g  
Cholesterol 62mg 21%
Sodium 116mg 5%
Potassium 107mg 3%
Total Carbs 3.48g 1%
Dietary Fiber 0.9g 3%
Sugars 1.21g 1%
Protein 2.3g 4%
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