Ingredients (for 4 person)
(A) Gravy
½ kg chicken meat boiled for stock, in 500 ml water
600g prawns, shelled
2 tbsp curry powder
1/2 tsp salt
2 tbsp oil
3-4 pieces rock sugar
½ kg chicken meat boiled for stock, in 500 ml water
600g prawns, shelled
2 tbsp curry powder
1/2 tsp salt
2 tbsp oil
3-4 pieces rock sugar
(B) Noodles
600g fresh yellow noodles
(C) Toppings
250g bean sprouts
2 hardboiled eggs, shelled and quartered
shallot crisps250g kangkung - boiledFish balls- boiled
Prepare gravy
Boil and simmer chicken meat and prawn shell for 1–1½ hours. Halfway through, add prawn meat, fish ball then kangkung. These then to put aside for toppings. Add rock sugar and salt and bring to a boil to taste. Tip: kangkung to be only lightly cooked
Fry pounded shallots, garlic and chilli paste and add to stock above, Boil for another 15 minutes.
Tips: You can be flexible with the toppings and how spicy your prawn mee
600g fresh yellow noodles
(C) Toppings
250g bean sprouts
2 hardboiled eggs, shelled and quartered
shallot crisps250g kangkung - boiledFish balls- boiled
Prepare gravy
Boil and simmer chicken meat and prawn shell for 1–1½ hours. Halfway through, add prawn meat, fish ball then kangkung. These then to put aside for toppings. Add rock sugar and salt and bring to a boil to taste. Tip: kangkung to be only lightly cooked
Fry pounded shallots, garlic and chilli paste and add to stock above, Boil for another 15 minutes.
Tips: You can be flexible with the toppings and how spicy your prawn mee
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