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Malaysian Recipe : Loh Mee



  • 9 oz small grey prawns, shelled and deveined
  • 7 oz squids, cut into thin rings (remove ink bag)
  • 9 oz Spanish mackerel (tenggiri papan), cut into thick small pieces
  • 7 oz fresh oysters (optional)


  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp ginger juice
  • 21 oz fresh flat yellow noodles
  • 14 oz bean sprouts, washed and drained
  • 7 oz Chinese mustard (chye sim), cut into short lengths
  • ½ tsp chopped garlic
  • ½ thumb-sized piece ginger, thinly sliced
  • 3 tbsp plain flour
  • 21 fl oz. prawn stock


  • 3 tbsp oyster sauce
  • 2 tbsp top quality Thai sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • ½ tsp pepper
  • 1 tsp chicken stock granules


  • 3 sprigs coriander leaves cut in short lengths
  • 2 red chilies, seeded, sliced thinly length wise
  • 6 tbsp fried shallots


  1. Wash and drain prawn shells and fry with 2 tbsp oil. Add 1 litre water, bring to boil in wok till stock is reduced by one third.
  2. Marinate A in seasoning for 30 minutes.
  3. Heat 4 tbsp oil in wok. Fry garlic and sliced ginger till light brown. Add the flour, stir for ½ minute, pour in ½ prawn stock and B and bring to boil. Pour in remaining stock with the seasoned ingredients, cover pan and bring to boil.
  4. Remove prawns and fish to one side of pan, put in the Chinese mustard and bean sprouts to cook for ½ minute over high heat, then add in the noodles and cook for approximately 1 minute. Remove noodles to a large serving plate. Spoon gravy over and garnish. Serve hot.

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Last Modified: 11/28/11.