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Add a photoAbsolutely delicious and embodies the true Malaysian flavours.
Ingredientes
- 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
- For the broth
- Heat oil and when heated, fry shells and heads till crispy.
- Pour about 1 1/2 litre of water.
- (more water for more broth)
- Simmer over low heat for about 1-45 mins.
- Drain off the shells and heads.
- Pour back the broth into the pot.
- For the sambal/chili dip
- Fry chili paste and shrimp powder in heated oil.
- Continue frying till oil splits.
- Season with a bit of salt.
- Remove and keep aside
- Add a scoop of the chili dip into the broth.
- Season with salt if needed.
- Blanch kangkung in broth to soften and keep aside.
- Assemble noodles with kangkung, eggs, fried shallots and spring
- onion.
- Pour broth over.
- 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% |
