Lam mee with sambal belacan

Main Dish
3 servings
40 min
25 min
Noodles drenched in thick gooey gravy, paired with the typical authentic spicy Malaysian sambal belacan.


Number of serving: 3
For the gravy

1/2 liter prawn stock

1 1/2 tbsp dark soya sauce

1 tbsp oyster sauce

2 eggs - lightly beaten

1 1/2 tbsp corn flour (mix with some water)

Pepper for taste

Salt for taste (only if needed)

Others (subjective to the amount you prefer)

Thick egg noodles (blanched)

Kai Lan (Chinese broccoli) - blanched

Prawns - remove head, de-vein and leave the tail on

Fish balls

Squids/sotong - cleaned and cut into round rings.

4 garlic - chopped

1 inch ginger - chopped

2 tbsp oil


  • Sauté ginger and garlic.

    Add in seafood and fry for about 2-3 mins.

    Pour in stock and simmer.

    Meanwhile assemble noodles and kai lan in a bowl.

    When stock is heated through, add soy and oyster sauce.

    Season with pepper and salt.

    Gently swirl in eggs using a chopstick.

    Pour corn flour to thicken the gravy.

    Then pour the gravy over the noodles.

    Serve with sambal belacan.


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