We paired up with a local prawn farmer to bring you this extremely exciting new addition to our ready-to-cook series. And after 9 months of stringent taste-test (mercy on our cholesterol levels), we are absolutely stoked to launch the new Handpicked Prawn Mee Paste.
Made from not one, but two types of wild caught shrimp, this convenient to use stock paste boasts of a clean, sharp and shrimp-y flavour which we all love in a hearty bowl of Prawn Noodles.
Ang Kar 红脚 often used for making prawn noodle stock as it has a sweet taste, firm texture and a rich source of protein
Sua Lor 沙卢 traditionally known as the best prawns because its shells yield the most flavourful and thick stock
INGREDIENTS
Prawn Puree, Shrimp Paste, Garlic, Rock Sugar, Salt, Cooking Oil, Red Onion, Prawn Oil, Chicken Stock, Chili Powder, Water, Monosodium Glutamate, Xanthan Gum
Recipe
Click here for recipe –
Ingredients
- 50g Prawn Mee Paste
- 1 serving of Handpicked La Mian
- 2-3 medium prawns
- 3-5 slices of fish cakes
- 1/2 handful of beansprout
- 2 stalks of kangkong
- Fried onions (optional)
- 1 Hard boiled egg (optional)
- Red cut chili (optional)
Method
- In a pot of 450ml boiling water, blanched beansprout and kangkong. Set aside.
- In the same pot, cook 1 serving of La Mian (refer to pack for timing) Remove and strain.
- Using another pot, boil 300ml water, add in 50g prawn mee paste.
- Meantime, you can cook your ingredients like prawns and fish cakes in the prawn mee soup to further enhance the sweetness.
- Pour prawn mee soup into your cooked La Mian. Serve immediately.
Remarks:
You can use any types of noodles, otherwise we recommend La Mian or Japanese Ramen.
1 review for Prawn Mee Paste
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evelynllteo –
If you want to impress your guests with home made prawn mee soup, look no further! we added lesser paste than it is required, and the soup already turned out robust, rich and full of umami goodness. It was extremely flavourful with a good balance of both sweet and savoury. It is a MUST GET!!!