SEKINCHAN MEE UDANG

SEKINCHAN MEE UDANG

By Chef Imran

For the broth

  • 30 gm vegetable oil
  • 250 gm prawn head and shells
  • 50 gm yellow onion
  • 3.5 ltr water / chicken stock
  • 800 gm mee rebus paste
  • salt & sugar to taste

To assemble

  • yellow noodles
  • blanched prawns
  • quail eggs
  • fried shallots
  • Chinese celery leaves

Steps:

  • Heat oil over medium high heat in Corelle IH Visions pot.
  • Add prawn head and shells, and saute until crisp and fragrant.
  • Add in onions and carefully pour in water/chicken stock.
  • Turn heat to high, and let boil.
  • Strain prawn stock into another pot.
  • Add in mee rebus paste and seasonings.
  • To assemble, add blanched yellow noodles, prawns and quail eggs into a bowl.
  • Gently ladle prawn broth over the noodles.
  • Garnish with fried shallots and Chinese celery leaves.

 

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