Lontong Mee

My mother-in-law taught me this Indonesian version of prawn mee. Very nice and spicy!

Prep time: 30 mins
Cooking time: 20 mins
Level of difficulty: 3/5

Ingredients

a) 1 whole lontong (rice cake), cut into desired pieces
b) 1/2 kg bean sprouts
c) 1/2 kg yellow noodles
d) Several bird's eye chillies, sliced
e) Prawn paste
f) Fried garlic - slice thinly a few cloves of garlic; fry in hot oil till yellow and crispy
g) 1/2 kg of fresh prawns, remove heads (reserve for stock) and rub with salt and fry in hot oil
h) 1 cup soya sauce
i) 2 pieces beancurds, fried and cut into cubes
j) Garnishings: chopped Chinese parsley, spring onion and fried shallots

Ingredients to be blended and sauteed

k) 15 shallots
l) 6 cloves garlic

Preparing the Soup
Boil prawn heads in 3 litres of water. Add into the stock, 1/2 portion of the sauteed ground paste, 1 cup soya sauce and add salt to taste.

Preparing the Noodles
Fry yellow noodles and bean sprouts with the remainder sauteed ground paste. Add salt to taste.

Serving the Lontong Mee
Squash 1 teaspoon fried garlic, several slices of bird's eye chillies and a little prawn paste in a bowl. Add a little soup to aid in the mashing. Then add some fried noodles, several pieces of lontong/rice cakes, bean curds and prawns. Add sufficient soup and garnish with Chinese parsley, spring onions and fried shallots.