Kuew Tiaw with Prawns
Makan Tengah Hari • Malaysia
How to Make Kuew Tiaw with Prawns (Traditional & Healthy Version)
Kuew Tiaw with Prawns is a beloved Malaysian noodle dish, famous for its silky rice noodles and succulent udang (prawns) stir-fried with a medley of local aromatics. Originating from the vibrant hawker culture of Penang and Johor, this dish showcases Malaysia’s multicultural culinary heritage, blending influences from Malay, Chinese, and Indian communities. The use of fresh ingredients like daun bawang (spring onions), cili merah, and lemongrass adds layers of flavor while keeping it light and nutritious. Perfect for lunch, Kuew Tiaw with Prawns is often enjoyed in bustling markets and family gatherings. The dish’s appeal lies in its balanced taste—savory from light soy sauce, mildly spicy from fresh chilies, and fragrant from local herbs. It’s a great choice for health-conscious Malaysians, as it focuses on lean protein and fresh vegetables. Ideal for calorie tracking, this recipe offers an authentic yet lighter take with minimal oil and no added MSG, making it suitable for daily meals and festive occasions.
Bahan-bahan(untuk 1 medium bowl per serving)
- 200g Kuew Tiaw (flat rice noodles) (fresh preferred)
- 150g Udang (prawns) (peeled and deveined)
- 2 cloves Bawang merah (shallots) (finely sliced)
- 2 cloves Bawang putih (garlic) (minced)
- 2 stalks Daun bawang (spring onion) (sliced)
- 1 Cili merah (red chili) (sliced thinly)
- 1 stalk Lemongrass (bruised, white part only)
- 1.5 tbsp Light soy sauce (low sodium preferred)
- 1 tbsp Oyster sauce (vegetarian oyster sauce for diet type) - pilihan
- 1 tbsp Cooking oil (canola or sunflower)
- 1/4 tsp Salt (to taste)
- 1 leaf Pandan leaf (optional, for aroma) - pilihan
- 50g Bean sprouts (fresh)
Arahan
- 1
Prepare all ingredients: peel and devein prawns, slice bawang merah, bawang putih, daun bawang, cili merah, and bruise lemongrass. Rinse bean sprouts and kuew tiaw.
5 minutes
Prep everything before cooking for smooth workflow.
- 2
Heat oil in a wok over medium heat. Add bawang merah, bawang putih, lemongrass, and pandan leaf. Stir-fry until aromatic and lightly golden.
3 minutes
Do not burn garlic; it adds bitterness.
- 3
Add prawns and stir-fry until they turn pink and are cooked through. Remove lemongrass and pandan leaf if used.
3 minutes
Prawns cook quickly; avoid overcooking to keep them tender.
- 4
Add kuew tiaw and bean sprouts. Toss well to combine, ensuring noodles are heated and coated with aromatics.
5 minutes
Use gentle tossing to prevent noodles from breaking.
Kenapa hidangan ini sihat
This dish is a healthy choice because it prioritizes fresh, local ingredients and lean protein. Prawns are low in calories and fat, making them ideal for calorie tracking. The recipe avoids deep-frying and excessive oil, instead using stir-frying for a lighter approach. Incorporating plenty of vegetables increases fiber and micronutrients, making Kuew Tiaw with Prawns both satisfying and nutritious for lunch.
Kuew Tiaw with Prawns is rich in lean protein from prawns, which provides essential amino acids and minerals like selenium and zinc. The use of rice noodles offers complex carbohydrates for sustained energy, while bean sprouts and spring onions contribute vitamins A, C, and K. Aromatics such as lemongrass and pandan leaf add antioxidants and aid digestion. By using minimal oil and low-sodium sauces, this recipe keeps saturated fat and sodium levels low, supporting heart health and weight management.
Petua
- 💡Tip 1: Use fresh kuew tiaw for the best texture; avoid over-soaking if using dried noodles.
- 💡Tip 2: Stir-fry over high heat for authentic wok aroma and slight charring.
- 💡Tip 3: Add lemongrass and pandan leaf for a unique Malaysian fragrance.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave, adding a splash of water to prevent noodles from drying out.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 410.0 kcal |
