Mie Goreng

Indonesian fried egg noodles tossed with chicken, prawns, kecap manis, and sambal in a smoky wok.

Ingredients

• 400g beef shin
• 300g rice noodles
• a handful of sliced shallots
• 1 1/2 tsp tamarind paste
• 1/4 cup coconut oil
• a generous handful of cabbage
• a handful of fresh cilantro, chopped
• a drizzle of crispy fried shallots
• 1 cup tamarind water
• 1 1/2 tsp coriander seeds

Instructions

1. 1

   Pat the large prawns dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the large prawns until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced galangal and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the tamarind paste and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the large prawns to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the large prawns is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the sambal, taste, and adjust the seasoning with salt and pepper as needed.

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