Petitchef

Lam mee

Main Dish
3 servings
25 min
15 min
Easy

Ingredients

3

Preparation

  • When oil is heated, fry the prawn shells/heads until crispy.
    Add water and anchovies granules. Let it boil over low heat.
    Strain to remove the prawns and pour back into the pot.
    Add the oyster sauce, dark sauce, pepper and salt to taste.
    Once boiling, blanch the prawns inside the soup and remove.
    Add the egg whites and stir very gently and then followed by the cornflour.
    For the belacan sauce, pound the chillies and mix in the sugar, salt and lime juice.

    To Serve
    Add the needed amount of mee into a bowl and top up with the garnishing ingredients.
    Pour the soup over and serve with the belacan sauce.


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