📝 About This Recipe
Mee Udang is a beloved Malaysian coastal classic, celebrated for its rich, umami-packed broth made from the essence of fresh prawn shells and a spicy tomato-based gravy. This dish perfectly balances sweet, savory, and spicy notes, showcasing the abundance of the sea with succulent, jumbo prawns nestled atop silky yellow noodles. It is an aromatic masterpiece that captures the vibrant spirit of Malay street food culture in every comforting spoonful.
🥗 Ingredients
The Prawns and Stock
- 12-16 pieces Large Tiger Prawns (heads and shells removed and reserved for stock; tails left on)
- 6 cups Water (for simmering the stock)
- 2 tablespoons Oil (for frying prawn shells)
The Spice Paste (Rempah)
- 15 pieces Dried Chilies (soaked in hot water and deseeded)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 inch Ginger (sliced)
- 2 tablespoons Dried Shrimp (soaked and drained)
The Gravy Base
- 1/2 cup Tomato Sauce/Ketchup (provides the signature tang and color)
- 3 tablespoons Chili Sauce (Maggi or similar brand)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1 medium Sweet Potato (boiled and mashed into a smooth paste to thicken gravy)
- to taste Salt and Sugar
Noodles and Garnishes
- 600 grams Fresh Yellow Alkaline Noodles (blanched briefly)
- 2 cups Bean Sprouts (tails removed, blanched)
- 1 bunch Sawie (Choy Sum) (cut and blanched)
- 2 pieces Hard-boiled Eggs (halved)
- 1/4 cup Fried Shallots and Scallions (for garnish)
- 2-3 pieces Calamansi Limes (halved)
👨🍳 Instructions
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1
Start by preparing the prawn stock. In a large pot, heat 2 tablespoons of oil and fry the reserved prawn heads and shells until they turn bright orange and aromatic.
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2
Add 6 cups of water to the pot. Bring to a boil, then lower the heat and simmer for 20 minutes. Crush the heads with a wooden spoon to release the 'miso' for maximum flavor.
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3
Strain the stock into a clean bowl, discarding the solids. You should have a rich, orange-tinted liquid. Set aside.
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4
Prepare the spice paste by blending the soaked dried chilies, shallots, garlic, ginger, and dried shrimp with a little water until a smooth paste forms.
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5
In a clean wok or large pot, heat 4 tablespoons of oil. Sauté the spice paste over medium heat for 8-10 minutes until the oil separates (pecah minyak) and the paste darkens.
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6
Stir in the tomato sauce, chili sauce, and sweet soy sauce. Mix well until fragrant.
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7
Pour in the prepared prawn stock and bring the mixture to a gentle boil.
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8
Stir in the mashed sweet potato. Use a whisk if necessary to ensure it incorporates smoothly; this provides the signature thick, velvety texture of the Mee Udang gravy.
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9
Season the broth with salt and sugar. The flavor should be a harmonious balance of spicy, tangy, and slightly sweet.
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10
Add the fresh prawns to the simmering broth. Cook for 2-3 minutes only, until they are opaque and curled. Do not overcook or they will become rubbery.
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11
While the prawns cook, prepare your serving bowls by placing a portion of blanched yellow noodles, bean sprouts, and choy sum in each.
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12
Ladle the hot gravy and 3-4 prawns over the noodles in each bowl.
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13
Top with half a hard-boiled egg, a generous sprinkle of fried shallots, chopped scallions, and fresh red chilies.
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14
Serve immediately with a calamansi lime half on the side for squeezing over the dish.
💡 Chef's Tips
For the best flavor, always use prawns with the heads on to make the stock; that is where all the umami lies. If you prefer a smoother gravy, strain the spice paste through a fine-mesh sieve after sautéing and before adding the stock. Don't skip the mashed sweet potato; it is the traditional secret to achieving the perfect thick consistency without using cornstarch. If the alkaline taste of the yellow noodles is too strong, rinse them thoroughly in cold water before blanching. Adjust the number of dried chilies to control the heat level to your preference.
🍽️ Serving Suggestions
A side of Sambal Belacan for those who want an extra spicy kick. A refreshing glass of Iced Sirap Bandung (Rose Milk) to cool down the palate. Extra lime wedges to cut through the richness of the prawn broth. Satay Ayam (Chicken Satay) makes a wonderful side dish for a complete Malaysian feast. Crunchy prawn crackers (keropok) for added texture.