Mie Rebus (Indonesian Prawn Noodles)
This is another one of my favourite dishes that is worthy of a mention.
Servings: 4 people
Calories: 500kcal
Ingredients
- 1 Kg Fresh Yellow egg or Chowmien noodles
- ½ Kg Prawn (peeled)
- 3 tbsp Vegetable Oil
- 2 tsp Candlenuts powder
- 1 tbsp Coriander Powder
- 1 inch fresh galangal bruised
- 5 pcs Shallots sliced thin
- 5 clove Garlic minced
- 100 gr potato starch mixed with cold water
- 2 tbsp light soy sauce
- 5 tbsp dark soy sauce
- 1 pinch salt or to taste
Garnish
- 10 pcs Shallots thinly sliced and fried golden brown
- 4 pcs pre-fried tofu cut into mall cubes
- 4 cups bean sprout briefly blanched
- 4-6 pcs prawn crackers or bitter nut crackers fried and broken into smaller pieces
- 3-4 pcs hard boiled eggs cut into wedges
- 2 pcs potatoes boiled peeled and cut into cubes
- 3-4 pcs lemon cut into halves
- 4 pcs fresh chilli grind into paste
Instructions
Prawn Paste
- Peel the prawn and separate the prawn heads for the soup.
- Chopped the prawn coarsely, mixed with the one teaspoon of candlenut powder and set aside.
- Heat up the frying pan, put a spoon of vegetable oil, brown the shallots and garlic, put in the prawn and toss until the prawn is cooked evenly, and put a few drops of soy sauce and salt to taste. Divide into 2 portion and set aside.
Side Ingredients
- Hard boiled egg and let the yolk still runny
- Boiled the potatoes, drain and cut using a string into slices
- Cut the spring onions and slices the lemon then put aside
Soup
- Boil the prawn head and galangal in a pot and strain to separate the soup, this will be the base of the soup, lower the heat.
- Grind candlenuts, shallots, galangal and coriander powder into a fine paste.
- Heat frying pan on medium flame, add vegetable oil.
- Cook paste until quite toasted.
- Pour the paste into the pot with prawn stock.
- Pour half of the prawn paste into the pot as well
- Slowly add the potato starch to the stock until the soup thicken till a gravy-like consistency is reached
- Add salt, soy sauce to taste, pour the dark soy sauce until the soup colour is brown
- decrease the heat to low, simmer gently 8 to 10 minutes, add more potato starch if gravy is too thin or more water if the gravy is too thick, keep gravy hot on the low-medium heat, for serving.
Preparing the Noodle
- Take an another pot, pour about 6 cups water, bring it to a boil and lower the heat, put a serving portion of noodles in the sieve, dunk in the water briefly to warm up and top it on the bean sprouts. (if you want the bean sprout cooked, blanch it first in the boil water)
- Ladle piping warm gravy over noodles.
- Top with a little of each garnishing, and put a table spoon of prawn paste, serve while hot.