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
Arahan langkah demi langkah
Langkah 1 · Prepare all ingredients: peel and devein prawns
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.
Langkah 2 · Heat oil in a wok over medium heat
Heat oil in a wok over medium heat. Add bawang merah, bawang putih, lemongrass, and pandan leaf. Stir-fry until aromatic and lightly golden.
Langkah 3 · Add prawns and stir-fry until they turn pink and are cooked through
Add prawns and stir-fry until they turn pink and are cooked through. Remove lemongrass and pandan leaf if used.
Langkah 4 · Add kuew tiaw and bean sprouts
Add kuew tiaw and bean sprouts. Toss well to combine, ensuring noodles are heated and coated with aromatics.
Langkah 5 · Drizzle light soy sauce and vegetarian oyster sauce (if using)
Drizzle light soy sauce and vegetarian oyster sauce (if using). Add salt to taste. Stir-fry until evenly mixed and noodles are slightly charred.
Langkah 6 · Add daun bawang and sliced cili merah
Add daun bawang and sliced cili merah. Toss lightly and serve hot. Garnish with extra spring onion or chili if desired.
Mengapa resipi 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.
Nota tentang tradisi
Kuew Tiaw with Prawns is a staple in Malaysian hawker centers, especially in Penang and Johor, where noodle dishes reign supreme. It is commonly served during lunch hours and popular in multicultural gatherings, reflecting Malaysia’s blend of Malay, Chinese, and Indian influences. The use of local aromatics like lemongrass and pandan leaf speaks to the country's tropical bounty. While not specifically tied to any festival, it is a favorite during Ramadan bazaars and weekend family meals.