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.