Prawn Curry Mee
Makan Tengah Hari • Malaysia
How to Make Prawn Curry Mee (Traditional & Healthy Version)
Prawn Curry Mee, also known locally as 'Mee Kari Udang', is a beloved Malaysian noodle dish celebrated for its rich, aromatic curry broth and succulent prawns. This dish is a reflection of Malaysia’s vibrant multicultural cuisine, blending Malay, Chinese, and Indian influences. Traditionally enjoyed in hawker centres and homes across the country, Prawn Curry Mee is famous for its bold flavors, creamy santan (coconut milk), and unique use of local ingredients such as lemongrass and pandan leaves. Its spicy, fragrant broth paired with springy noodles makes it a satisfying lunch option. What sets Malaysian Curry Mee apart is its balance of spice and creaminess, making it an unforgettable experience for your taste buds. Choosing a healthier cooking method and fresh, local produce ensures the dish remains nutritious and suitable for calorie-conscious eaters. The dish is often garnished with fresh herbs and served with lime, adding brightness to the rich curry. Whether you’re exploring Malaysian cuisine for the first time or seeking an authentic lunch recipe, this Prawn Curry Mee offers a wholesome, flavorful taste of Malaysia’s culinary heritage.
Bahan-bahan(untuk 1 large bowl per person)
- 200g Medium prawns (Udang)
- 200g Rice noodles (Mee)
- 1 cup Light coconut milk (Santan)
- 2 tablespoons Red chili paste (Paste made from fresh chilies)
- 1 stalk Lemongrass stalk (Serai, bruised)
- 1 leaf Pandan leaf (Daun pandan, tied in a knot)
- 1 medium Onion (Finely chopped)
- 2 cloves Garlic cloves (Finely minced)
- 2 cups Low-sodium vegetable broth (For lighter soup)
- 1 cup Bean sprouts (Taugeh, rinsed) - pilihan
- 2 wedges Lime wedges (For garnish) - pilihan
- 2 tablespoons Fresh coriander leaves (Daun ketumbar) - pilihan
Arahan
- 1
Clean and devein the prawns. Rinse rice noodles and soak in warm water until pliable.
5 minutes
Use fresh prawns for best flavor and texture.
- 2
Heat a tablespoon of oil in a pot. Sauté onions, garlic, lemongrass, and pandan leaf until fragrant.
5 minutes
Do not burn the aromatics; stir gently for even cooking.
- 3
Add chili paste and cook until oil separates. Stir in the prawns and cook until they turn pink.
3 minutes
Use homemade chili paste for authentic taste.
- 4
Pour in the vegetable broth and bring to a boil. Lower heat and simmer with santan for creamy consistency.
5 minutes
Use light santan to reduce calories while keeping flavor.
Kenapa hidangan ini sihat
This healthy version of Prawn Curry Mee is ideal for calorie-conscious eaters. It uses light santan and minimal oil, ensuring lower saturated fat content. Rice noodles provide energy while prawns are a lean protein source. The addition of fresh vegetables and herbs boosts fiber and phytonutrient intake, making it suitable for weight management, muscle maintenance, and overall wellness. The recipe avoids processed additives, focusing on natural Malaysian ingredients for authentic taste and nutrition.
Prawn Curry Mee is packed with lean protein from prawns, which are low in fat and rich in essential vitamins like B12 and minerals such as selenium. The use of light santan (coconut milk) provides healthy fats without excessive calories. Bean sprouts add fiber and vitamin C, while lemongrass and pandan contribute antioxidants. Using vegetable broth and limiting oil keeps the soup light and heart-friendly. Overall, this dish offers a balanced mix of protein, complex carbohydrates, and beneficial micronutrients.
Petua
- 💡Tip 1: Bruise lemongrass for maximum aroma release.
- 💡Tip 2: Use light santan for a creamy texture without excess fat.
- 💡Tip 3: Garnish with fresh herbs and lime just before serving for vibrant flavor.
Penyimpanan & hidangan
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; add extra broth if necessary to maintain soup consistency.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 560.0 kcal |
