Prawn Noodles Set Recipe | Ajinomoto Malaysia
Mee Udang is a Malaysian delight, features aromatic prawn broth over noodles. This dish is popular along Malaysia's coasts, it boasts rich flavor from prawn shells, spices, and fragrant herbs.
Keywords
- ajinomoto
- food and seasoning
- food and health
- ajinomoto group
- umami
- recipes
- umami club
- soups
- appetizers & snacks
- ajinomoto malaysia
- asv
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Cooking tools:
- Blender
- Fine-mesh sieve
- Potato masher
- Kitchen scale
- Stove
- Pot
- Skillet
- Wooden spoon
- Ladle
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 liter Water
- 30 g Medium prawn
- 1/2 tbsp Cooking oil
- 4 pips Garlic, blended
- 1 no Red onion, blended
- 1/2 tbsp Soaked dried shrimp, blended
- 1/2 tbsp Peanut powder (peanuts fried without oil and finely ground)
- 1¾ tbsp Chili sauce
- 2 tbsp Tomato sauce
- 1¾ tbsp Ground chili paste
- 30 g Sweet potato, boiled until cooked and mash finely
- 1 tsp TUMIX® Anchovies Stock
- 1 tbsp Seri-Aji® Tom Yum Soup Seasoning
- 3 pcs Large prawn
- Some Salt, if needed
- 50 g Yellow noodles, blanched
- 10 g Bean sprout
- 3 stalks Choy sum, sliced
- 1 tsp Fried shallot
- 1 no Kaffir lime, cut into half
- Some Sliced red chili
- Some Sliced green chili
- 1 no Hardboiled egg, cut into half
- 1/2 pc Hard tofu, fried and sliced
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