Seafood Mee Goreng 海鲜马来炒面

🧂 Ingredients

• 2 tbsp vegetable oil
• 3 cloves garlic
• 1 small onion
• 10-15 prawns

  about 260g
• 1 squid

  about 120g
• 100 g fish cake
• 420 g yellow noodles
• 2 eggs
• 30-50 ml water

  if required
• 3-4 bunch bok choy

  or other leafy vegetables
• Salt

  season to taste
• Fresh limes
• 1 tbsp oyster sauce
• 1 tbsp kecap manis

  or dark sweet soy sauce
• 1 tbsp tomato ketchup
• 15 dried red chillies
• 2 tbsp tamarind pulp

  about a golf ball size
• 2 tbsp vegetable oil
• ½ cup water

Instructions

• 1 Peel and slice 1 small onion. Peel and mince 3 cloves garlic.
• 2 Wash 3-4 bunch bok choy . Trim off the bottom of the stem and cut into halves.
• 3 Slice 100 g fish cake thinly.
• 4 Wash 10-15 prawns. Remove the head and shell, and keep for other uses. Optional
  to leave the tail intact. Then remove the veins.
• 5 Remove the head and innards of 1 squid from the body by firmly pulling apart
  with a slight twisting motion.
  
  Remove the tail tube and the cartilage, which looks like a thin clear piece of
  glass, from the body.
  
  Wash the inside of the body tube, using your finger to pull out any residual
  innards.
  
  Peel off the spotty dark skin (optional).
• 6 Trim off the tentacles by cutting off from just above the eyes. Remove the beak
  from the squid tentacles (a soft bony piece). The tentacles and body tube are
  edible, but the head above the tentacles and the innards are not.
  
  Slice the squid into 1cm thickness.
• 7 Soak 15 dried red chillies for 30 minutes in hot water until softened.
  
  Note: add more chillies if you prefer it more spicy. If you can't take the heat,
  you can reduce the amount of chillies, or remove the seeds in the chillies.
• 8 Combine 1/2 cup water with 2 tbsp tamarind pulp. Squeeze the tamarind pulp in
  the water. Then sieve out the pulp and seeds.
• 9 Add the hydrated dried red chillies, 1/2 cup of tamarind juice, 2 tbsp vegetable
  oil2 tbsp vegetable oil into a blender and process until well-blended.
• 10 In a pan over low heat, warm 2 tbsp vegetable oil. Add in the chilli paste and
  sauté constantly until the oil separates. The paste will become drier and darker
  in colour.
• 11 Add in the onion slices and minced garlic. Sauté until aromatic and the onions
  are caramelised.
• 12 Add the fish cake, prawns and squid. Sauté until the prawns turn orange.
• 13 Add 420 g yellow noodles, 1 tbsp oyster sauce, 1 tbsp kecap manis and 1 tbsp
  tomato ketchup. Mix well.
• 14 Push noodles to one side of the pan. Add about 1 tsp of vegetable oil if
  required. Crack in 2 eggs and keep scrambling the eggs. While the eggs are still
  watery, quickly fold over the noodles and mix well.
• 15 Add the cut bok choy and stir fry until the vegetables wilt.
  
  Season with Salt or add more chilli, according to your taste preference.
• 16 Add 30-50 ml water if the noodles are getting dry. Turn off heat.
• 17 Squeeze some Fresh limes over the noodles and serve immediately.

Nutrition Info