My Version Of Sarah Benjamin's Prawn Mee
Prawn Mee means Prawn Noodles. Mee (in Indonesian written as 'mie') itself means noodles. It's a kind of clear soup which is very good to taste warm. As a version of something, my prawn mee is not exactly as what Sarah has made. However, I'm really surprised to realize that I don't need any garlic here!
Sarah and Anna
Pic source: Asian Food Channel
Okay, here is the recipe of My Version of Sarah Benjamin's Prawn Mee:
Dried shrimps (right) and dried anchovies (left)
Prawn heads and shells
Chicken broth. Sorry, no picture.
Prawn and ginger
Noodles and vermicelli
Sugar and salt. No picture.
A spoon of cooking oil. No picture.
Cooking Prawn Mee:
Heat the cooking oil in a pan and sauté dried shrimps and dried anchovies.
Put the prawn shells and heads in. Stir them.
Put in the chicken broth.
Mince some of the ginger and put it in the pan.
Let them boil until the color becomes orangish. Turn off the heat.
Drain the liquid. Put the solid into a blender and blend it until soft. Put it back to the liquid and heat them again on the cooker.
Put in some salt and sugar. Taste.
The broth is ready!
Meanwhile, grate the rest of ginger. Rub it onto the prawn. Set aside.
Boil a little amount of water for boiling the noodles and vermicelli. When the water is boiling, put the noodles in it for about 3 minutes until soft. Do the same for the vermicelli. Drain them.
Time to Slurp Prawn Mee!
Arrange on a bowl: noodles, vermicelli, prawn, bok choy. Pour the broth onto them. Prawn mee is ready to eat!
Mmm...yummy! I love it. Especially the prawn and the broth!
As my second son doesn't like prawns, I substitute it with diced chicken. Oh, Son!