Dry Curry Mee

INGREDIENTS

500g Hokkein Noodle

GRAVY
200g shallots, 5 cloves garlic & 30g young ginger (Blended)
1  stalk lemongrass, crushed
1/4 cup oil
7 tbsp curry powder, add 3/4 cup hot water
2 tbsp curry leaves
1/2 cup coconut cream
1 cup of prawn stock

SEASONING
salt and sugar
1 tbsp light soy sauce

GARNISHING
10 pcs prawn, cooked in 1 cup of water, strain and extract the stock
hard boil eggs
chili, shredded
bean sprout
choy sum , shredded
fried shallots
lime

METHOD
1. Heat up oil and saute the blended ingredients until fragrant.
2. Add in the curry paste, lemongrass and curry leaves, stir-fry until the curry paste begins to release it's fragrant aromas, or until the oil is separated.
3. Add the coconut cream and prawn stock. Add seasoning. Bring to boil.
4. Prepare the noodle in the serving plate  with the small amount of gravy and add on the garnishing. Serve hot.

Cucur Udang / Prawn Fritters

INGREDIENTS

A
2 cups self raising flour
400ml water
1 egg

B
5 pcs prawn, peel and chopped
1 onion, chopped
5 stalk chives, cut into 2cm length
1 cup bean sprout
salt and pepper to taste

METHOD
1. Combine ingredients (A) in a large bowl. Mix well.
2. Add in Ingredients (B) and mix until well combine.
3. Deep-fry the batter in hot oil until golden brown.
4. Served with chili sauce.