Best 2 Malaysian Stir Fried Noodles With Shrimp Recipes

MALAYSIAN FRIED RICE WITH SHRIMP AND BELACAN RECIPE

Steps:

• Gather the ingredients.
• Place the dried shrimp in a shallow bowl. Pour in just enough water to cover. Leave to soak for 20 to 30 minutes or until fully rehydrated.
• Drain and set aside.
• In a wok or frying pan, heat 1 tablespoonful of cooking oil. Stir-fry the diced string beans over high heat for a minute or two, just until a bit underdone. Scoop out and set aside.
• Crumble or chop the belacan as finely as you can.
• Pour the remaining 3 tablespoons of cooking oil into the pan. Fry the dried shrimp and the belacan together, stirring continuously.
• When the dried shrimp turn crispy and slightly brown, and the belacan smells fragrant, add the rice and partially cooked string beans. Stir-fry for about 2 minutes or until the rice is heated through.
• Push the fried rice to the sides of the pan to make a well in the center. Pour in the beaten egg. Stir the egg in a circular motion until set at the bottom but still very wet on top.
• Incorporate the egg into the rice by stirring in a spiral with the circle getting wider until the egg has been mixed into the rice.
• Turn off the heat. Taste the fried rice. Add salt, if needed. Stir a few more times before serving.

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.