Seafood Curry Mee

Written by on in Asian Recipes, Malaysian Recipes, Noodles Recipes, Penang Recipes, Soup Recipes
Seafood Curry Mee
Pin
Print

Seafood Curry Mee

Course: NoodlesCuisine: ChineseDifficulty: 4/5

Curry Mee is a popular street food in Penang. Curry Mee is a dish that’s full of flavours–slightly creamy soup infused with coconut milk. The original version has pig’s blood and cockles but as I don’t have these ingredients, I’m using prawns and squid as replacement. Curry Mee is usually taken for breakfast and lunch, but can be a good dinner meal too.

Ingredients

  • Broth

  • Pork born (450g)/ chicken carcass

  • Prawn head and shell (300g)

  • 330ml light coconut milk (1 box)

  • 750ml water

  • 30g rock sugar

  • 3 tsp salt

  • 1 pc chicken stock (optional)

  • 1 stalk Pandan leaves

  • 1 stalk lemongrass

  • Noodles

  • 350g blanched yellow noodles

  • 300g blanched vermicelli

  • Side ingredients

  • 7 big prawn, boiled and shelled

  • 3 squids, cleaned and cut

  • 150g fried soya bean cubes/ tao pok

  • 350g blanched bean sprouts

  • 3 stalks mint leaves, cleaned and peeled

  • 4 round fish cake

  • 3 crispy fish cake

  • Chilli paste

  • 25 g garlic

  • 4 tbsp chilli boh

  • 1 stalk lemongrass (juice)

  • 2 tbsp chilli flakes

  • 1 tbsp oyster sauce

  • 1 tbsp brown sugar

  • 1 tsp salt

  • 175 ml to 200ml oil

    Recipe Video

    Kelly
    Latest posts by Kelly (see all)

    Hi, I’m Kelly. I’m from Penang and I love to eat and cook delicious food. I love fusion food, often inspired by Mediterranean and Asian cuisine. Here I share my cooking recipes and videos which I hope will inspire you to unearth the inner chef in you. Follow me on Facebook/Instagram and subscribe to my YouTube channel for more cooking adventures. Let’s get cooking!