In the Kitchen

Fried Mee Nyonya Style


    • 300g fresh yellow mee
    • 10 medium sized prawns, shelled
    • 1 piece fish cake, sliced
    • 1 piece firm tau kwa, cut into strips
    • 75g beansprouts
    • 1 ? 2 tbsp toasted peanuts, ground coarsely
    • 1 lime, for juice
    • Some chives, cut into 3 ? 4cm lengths
    • 3 ? 4 tbsp oil
    • 3 cloves garlic, chopped finely
    • 2 shallots, chopped finely
    • 1 tbsp chilli paste
    • 1 tbsp preserved bean paste
    • 2 tbsp tamarind juice


    • 1 tbsp oyster sauce
    • 1 tbsp light soy sauce
    • 1/2 tsp sugar or to taste


    Heat oil in a wok. Fry shallots and garlic until fragrant. Add preserved bean paste, chilli paste and tamarind juice. Fry until fragrant.

    Add mee and sprinkle lightly with water. Put in prawns, fish cake and tau kwa slices; combine.

    Add in seasoning to mix. Stir well. Add beansprouts. Keep stirring to prevent mee from sticking to the wok. Dish out to serve, garnished with chives, ground peanuts and a dash of lime juice.

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