Mum’s Pumpkin Mee with Prawns
When we were last back in Malaysia, Annie’s mum cooked up her delicious Pumpkin Mee with Prawns. I made it a point to watch her cooking in the kitchen, taking notes on how she did it.
Mum’s Pumpkin Mee with Prawns
Ingredients:
12 – 16 large shrimp, peeled and reserving shells
half a kabocha squash (about 1.5 lbs) *
6 cups water
4 cloves garlic, minced and fried crispy
1/3 cup dried shrimp (hay bee)
8 meatballs
8 fishballs
1-2 tsp chicken bouillon (to taste)
8 stalks of choy sum or yu choy
1 lb fresh egg noodles or yellow noodles
sesame oil
*If you can’t find kabocha squash, use another hard squash like butternut squash.
Method:
- Peel and remove shells from the shrimp.
- Peel and chop the kabocha squash into 1 inch chunks.
- Boil the shrimp shells in a large pot of water to make broth, then remove the shells.
- Keeping the broth at a low boil, add the squash to the broth.
- Add the hay bee and half the fried garlic to the broth.
- Add the meatballs and the fish balls to the broth.
- Parboil the shrimp in the soup for a few minutes, then remove and set aside.
- Cook until the squash are fork tender.
- Add a bit of chicken bouillon and salt and pepper to taste.
- Add the chopped choy sum.
- Boil the egg noodles in the soup.
- Serve into individual bowls and top w/ the remaining fried garlic. Drizzle a little sesame oil on top for extra yumminess.
On one of our tries at making this recipe, we garnished with some chopped cilantro and fried shallots. We also served it with a little dollop of shrimp-chili paste.
Annie’s Pumpkin Mee with Prawns
This recipe is entered in the “Mee and My Malaysia” blog event hosted by Babe in the City-KL, celebrating Malaysia’s “Merdeka” (Independence day). Selamat Hari Merdeka!
Aloha, Nate
>Gosh I’ve never eaten pumpkin with noodles! I loved pumpkin but have no idea that I can make it with noodles :p
Thanks so much for your submission. Remember to come to the party on Merdeka Day!
>wow… this looks really unique and flavorful! 🙂
>I’ve never had pumpkin outside of a pumpkin pie at Thanksgiving. I’ll keep this in mind next time I want to make a noodle soup dish.
>kabocha is a little different from American orange Halloween pumpkins, or sugar pumpkins. It can make a very nice savory dish. So, about those fish balls, how do you make those eh?
>@ all – I hope we don’t have a cross-cultural misunderstanding about what “pumpkin” means. What Annie’s mum calls “pumpkin” is what I call a kabocha squash. I’m not sure if the typical orange pumpkin as we know it in America would translate well into this dish. Try it out and see!
@robert – we usually buy them frozen at 99 Ranch.
>Intriguing indeed…I’m guessing that the squash adds a tad of natural sweetness to the dish, which enhances the sweetness of the prawns. Lovely!
>That looks delish!
>@passionfordecor – thanks!
@Jan – It was!
>Now this is an interesting noodle dish. Always had pumpkin cooked with dried prawn, never had it in a soup before.
Thanks for coming to my place for CCF! 😀
I see you have an interesting butter cake recipe. I’m always on the lookout for good butter cakes, so I will try it soon! Thanks! 🙂
kat
>@Kat – Thanks for coming to our site. Let us know how the butter cake recipe works for you!
>This is my favorite type of food. There are also many types of noodles in Vietnamese food and I think I like them all 🙂
Light and tasty! Love your site!
>@Vanpham – we love Vietnamese food! There’s so much variety. Welcome, and thanks for coming!
>@Vanpham – we love Vietnamese food! There’s so much variety. Welcome, and thanks for coming!