This Malaysian Prawn Noodle is super easy and quick to make . With prawns, water spinach (Indonesian: kangkung), bean sprouts and shanghai/mandarin noodle in the fridge, I turned them into Mi Udang.
I have got three different packages of Tean’s Gourmet tumisan, Mi Udang (Prawn Noodle), Kari Laksa (Curry Laksa) and Kari Ayam (Chicken Curry). These three packages were sent to me by my Malaysian pal, Tricia. We met on the internet because of this blog. She is a Malaysian born and lives in Toronto.
One day, she offered me to send and try them out. As you can see on below picture, it was shipped to me last year. Last week, as I cleaned out my pantry, I made a note to make these goodies ASAP before they are expired.
It tasted medium hot for me, but my husband felt like on fire :). The aroma and flavour was very similar to my sambal serai udang. I can taste the terasi aka belachan in it. I like it so much!
What you need:
1 package of Tean’s Gourmet Tumisan Mi Udang
400 g prawns
blanched water spinach (Indonesian: kangkung)
hard boiled egg (I skipped this), halved
yellow thick noodles (It’s called Shanghai or Mandarin Noodle here), soaked with warm water for couple minutes and drain
finely sliced green onions
How to make:
1. Bring 1600 mL water, prawns and wet paste of Tean’s Gourmet tumisan mi udang to a boil.
2. In a big bowl, place noodle. Ladle the soup and prawn into the bowl. Top with halved hard-boiled egg, bean sprouts,and water spinach. Sprinkle fried shallot and green onion over.
In the package, it doesn’t state to boil the water and tumisan package with prawns. It was just my idea to boost prawn flavour in the soup.