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Seafood Noodles with Spicy Coconut Broth

Published on 27th October 2022

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Ingredients

  • 2 pcs Mi Urai Pipih
  • Make rice flour mixture:
  • 300 ml chicken stock
  • 75 g rice flour
  • Spice blend
  • 5 red chilies
  • 3 chili padi / bird’s eye chilies
  • 8 shallots
  • 5 cloves garlic
  • 1 tsp shrimp paste
  • 1 tsp turmeric powder
  • Make Sauce:
  • 3 tbsp cooking oil
  • 2 fresh bay leaves (daun salam)
  • 3 medium prawns
  • 6 half shell green mussels
  • 1 large squid, criss-cross cut
  • Pinch of salt, sugar and pepper or to taste
  • 130 ml coconut cream
  • 450 ml chicken stock
  • Side Dish:
  • A bunch of spinach, blanched
  • 100 g bean sprout, blanched
  • 100 g carrot, julienne, blanched
  • Garnish:
  • Coriander leaves, lime and chili

Instructions

  • 1. Cook Mi Urai according to instructions on pack. Set aside.
  • 2. Dilute rice flour and 300 ml of chicken stock in a mixing bowl. Set aside.
  • 3. Heat oil in a sauce pan over medium heat, add spiced blend and bay leaves, cook until fragrant. add the seafood, Pour the rest of stock in, bring to simmer. Season well.
  • 4. After the seafood are just cooked, take out the seafood and Set aside.
  • 5. Add coconut cream in the sauce, bring to simmer, then pour the rice flour mixture and stir well until the sauce thicken. Set aside.
  • 6. To serve, place mi Urai and the vegetables in a serving bowl, pour the sauce in, add the seafood and garnish with chopped coriander, half lime and chili for extra heat. Serve immediately
  • Servings : 2-3
  • Ingredient :

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