Mee Bandung (Spicy Prawn Noodle Soup, Johor-Style)
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Ingredients
- 350 g medium egg noodles
- 400 g raw tiger prawns, shell-on
- 700 ml fish stock
- 4 shallots
- 5 dried red chillies
- 200 g chopped tomatoes
- 100 g beansprouts
- 2 large eggs, hard-boiled and peeled
Nutrition (per serving)
- Calories
- 453 kcal
- Protein
- 27.3 g
- Carbohydrate
- 69.6 g
- of which sugars
- 7.3 g
- Fat
- 6.3 g
- of which saturates
- 1.7 g
- Fibre
- 4.9 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the prawns, keeping the shells. Simmer the shells in the fish stock for 10 minutes to strengthen the flavour, then strain and discard the shells.
- 2
Blend the shallots and dried red chillies to a paste and fry in a large pot for 5 minutes until fragrant.
- 3
Add the chopped tomatoes and the strained stock, bring to a simmer and cook for 10 minutes.
- 4
Add the peeled prawns and simmer for 3 minutes until pink and opaque all the way through.
- 5
Cook the egg noodles according to the pack instructions, then drain and divide between bowls.
- 6
Ladle over the spicy prawn broth, then top with the beansprouts and sliced hard-boiled eggs.
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