Har Mee A Malaysian Prawn Noodle Dish Recipe 425 Recipes

HAR MEE, A MALAYSIAN PRAWN NOODLE DISH RECIPE - (4.2/5)

Steps:

• Roughly chop garlic, coriander and mint. Cut boiled egg in half. Cut tofu puffs diagonally. Peel and devein prawns, reserving the heads and shells. Lightly season prawns with salt and set aside. Fry chilli paste, har mee paste (shrimp paste) and garlic in 1 tablespoon of oil on medium high heat for 1 minute. Add prawn heads and shells to paste and fry for 3 more minutes. Split prawn heads before frying to release the flavour. Add 3 cups cold water to prawn heads/shells and bring to boil, then reduce to simmer for 30 minutes. Discard heads and shells. Prepare hokkien noodles according to packet instructions and drain. Season chicken lightly with salt and fry on each side on medium high heat for 3 minutes. Add chicken, bok choy and tofu puffs to prepared prawn stock and simmer for 3 minutes. Shred the chicken. Heat pan to medium high heat and fry prawns for 1 minutes on each side, or until changed color and no longer transparent. Serve noodles topped with bean shoots, bok choy, prawns, tofu puff, shredded chicken and boiled egg. Pour on prawn stock and top with mint, coriander and fried shallots to taste.

ASIAN PRAWN NOODLES

Steps:

• Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.
• Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
• Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.