1 kg yellow noodles – scalded in boiling water
300 g bean sprouts – scalded in boiling water
100 g roasted peanuts – pounded finely
1 packet instant chicken curry paste (Chicken curry paste)
3 tbsp Curry Fish powder
700 g potatoes and sweet potato -cut into large chunks
1.8 litre water/chicken stock/prawn stock
1 tbsp tamarind paste (mixed with 2 tbsp water)
1 tbsp sugar
2 knorr chicken cube
Salt to taste
4 tbsp sweet potato flour with (mixed with 6 tbsp water)
6 hard boiled eggs – quartered
Shredded chicken (optional)
3 medium tau kua – deep fried and sliced
4 green chillies – sliced
10 small limes – halves
1) Steam potatoes till soft and puree with 1/3 of the chicken curry paste till fine.
2) In a deep pot bring prawn stock to a boil and add gravy ingredients. Bring to a boil over medium heat and simmer for 10 minutes. Slowly add in the potato puree and peanuts until desired consistency is obtained. Bring to a slow boil, lower heat and simmer for about 10 minutes.
3) Season with salt and sugar. When it comes to a boil, thicken with sweet potato starch, stir to mix and off heat. Reheat again before serving.
4) To serve, put some noodles and beansprouts into individual bowl. Pour hot gravy over and garnish with eggs, green chillies, fried onions, lime, shredded chicken meat, tau kua and prawn fritters. Serve sambal belacan on the side.
Makes about 20 fritters
10 (about 150g) fresh prawns – minced coarsely
¾ cup onions – diced
¾ cup Chinese chives – diced
250g self-raising flour – sifted
1 ¼ cup water
1 tsp chicken granules
½ tsp white pepper powder
½ tsp sugar
Place chopped dried prawns, fresh prawns, onions and chives in a large mixing bowl. Add flour and water, mix until a smooth paste forms. Season with chicken granules, pepper and sugar.
Heat up oil in a pan or a pot for deep frying. Drop a spoon full (I used a Chinese soup spoon) of batter into the oil and deep fry until golden browned. Avoid overcrowding the pan and do this in small batches. Leave aside to cool.
Serve with mee rebus!
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