Lahad Datu Prawn Noodles
Lahad Datu Prawn Noodles is a popular dish in Sabahan Cuisine, known for its rich and flavorful broth and succulent prawns.
Ingredients
- 500g fresh prawns, cleaned and deveined
- 400g yellow noodles
- 1 liter prawn stock
- 4 cloves garlic, minced
- 2 shallots, sliced
- 2 tablespoons chili paste
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt to taste
- 4 hard-boiled eggs, halved
- Chopped spring onions for garnish
Instructions
- Heat some oil in a pot and sauté the garlic and shallots until fragrant.
- Add the chili paste and stir-fry for a minute.
- Pour in the prawn stock and bring to a boil.
- Season with soy sauce, oyster sauce, sugar, and salt.
- Add the prawns and cook until they turn pink.
- Blanch the yellow noodles in boiling water, then divide them into serving bowls.
- Ladle the prawn broth and prawns over the noodles.
- Garnish with hard-boiled eggs and chopped spring onions.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Pot Ladle Knife Cutting board
Tools
Stove Strainer
Serving suggestions
Serve the Lahad Datu Prawn Noodles hot with a side of sambal belacan for an extra kick.
Tips & tricks
For a richer broth, you can add prawn heads and shells to the stock for extra flavor.
Cost
$20