I am a total sucker for noodles of most any kind. So, when it came time to find a recipe from Malaysia, I was delighted to discover many, many different noodles dishes. My friend Lucy, who has traveled extensively throughout Asia (and whose lantern photograph is pictured below), suggested I find a prawn and noodle recipe, which I have done for tonight's Mee Udang (Prawn Noodles) meal.
Malaysia's multi-ethnic culture and location along the ancient spice route, means that cuisine is influenced by many traditions, among them Malay, Chinese, Indian, Thai, Javanese, Sumatran and Filipino. Rice, chili, seafood, fresh vegetables and fruit are all commonly eaten in this beautiful country.
Mee Udang - Malay Prawn Noodles (Adapted from RasaMalaysia)
(Serves 2 - Just double for a family of 4)
1 package (soft) yellow noodles
8 large Sea Prawns
5 Tbsp. tomato sauce
4 fresh tomatoes, diced
1 1/2 cups water
4 cloves garlic, peeled and chopped
6 shallots, peeled and sliced
2 Tbsp. sugar
1 Tbsp. chili paste
Light soy sauce to taste
3 lettuce leaves, thinly sliced
2 eggs, hard-boiled, peeled and halved
2 calamansi lime, halved (I used regular limes)
1 stalk of spring onion, chopped
1/4 onion, thinly sliced
Fried crispy shallots
Blend the diced tomatoes with water in a blender or food processor and set aside.
Blanch the yellow noodles and set aside.
Heat enough oil in the wok to deep fry the sliced shallots till golden brown, set aside
Leave about 2 Tbsp. of oil in wok, saute garlic until fragrant. Add prawn and stir fry with 1 Tbsp. of light soy sauce for 1 minute.
Pour in the tomato puree. Add tomato sauce and chili paste. Bring the gravy to a simmer under medium heat. Add sugar and light soy sauce to taste.
Add in the yellow noodle to the simmering gravy. Mix well.
Serve up and garnish with onion, spring onion, egg, lettuce, lime and fried shallot.
Final Assessment: Hands down, this was one of my all time favorite meals and that was resoundingly 2nd'd, 3rd'd and 4th'd by the men in my family. Not only was this easy to make but the combination of spicy, sweet, sour and seafood was just - orgasmic...no more need be said.