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Satay Mee Seafood

Published on 3rd December 2018 In |

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Ingredients

  • 2 pieces Mi Urai premium egg noodles, cooked until desired tenderness
  • 1 medium squid, clean and slice
  • 75g medium prawns, peeled
  • juice of 1 lime
  • 1 bunch kangkong (water convolvulus), clean and blanch
  • 6 small fried tofu, slice
  • 2 green chillies, slice thin
  • 2 tbsp cooking oil
  • Satay sauce:
  • 15 dried chillies, soak in warm water
  • 2 cloves garlic
  • 1 tsp coriander seeds, toast in pan
  • 2 cm galangal
  • 1 stalk lemongrass, select white inner portion
  • 250g roasted peanuts, crush into coarse crumbs
  • 700 ml coconut milk
  • 60g sugar
  • salt (to taste)

Instructions

  • 1. Satay Sauce – Blend dried chillies, garlic, coriander seeds, galangal and lemongrass into a paste. Fry in cooking oil until fragrant.
  • 2. Add peanut crumbs to the fried paste, pour in coconut milk and add sugar. Mix well.
  • 3. Cook on low heat and keep stirring until the mixture starts to boil, add salt. Mix well and keep cooking until slightly thickened. Turn off heat and set aside.
  • 4. Marinade squid and prawns with salt and lime juice, set aside for 5 minutes. Blanch in boling water, drain and set aside.
  • 5. Put Mi Urai on a serving plate. Pour satay sauce and top with squid, prawns, kangkong and fried tofu. Garnish with green chillies. Mix well and enjoy.
  • Servings : 2-3
  • Ingredient :

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