Mee Jawa Recipe

1. Wash, peel and cut the orange sweet potatoes into pieces.  Steamed for 20 minutes. Leave aside to cool.  Once cool down, mash the potatoes using potato ricer. Keep aside. 
2. Chicken stock can be prepared one day in advance.
3. Remove prawn shell and keep the prawn meat aside.  In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange.  
4. In a big pot, add chicken stock and fried prawn shell.  Bring to boil then turn the heat down and simmer for almost 30 minutes. Strain the stock through a fine sieve.  Transfer the stock back to the pot.
5. Spices paste - Blend the spice ingredients in a food processor with a little water until fine. In a pan, heat cooking oil and fry the spice paste till aromatic or fragrant. 
6. Add the spice paste and mashed sweet potatoes into the prawn and chicken stock. Bring the gravy to boil. Lower the heat and let it simmer for 15 minutes.  
7. Add in all the seasonings ingredients and adjust the taste accordingly.
8. Blanch the prawns in boiling gravy for approximately 1 minutes or until cooked through.  Remove the prawn and keep aside.

1. Please refer to the Philips Noodle Maker manual.

1. In a bowl, mix all the crackers ingredients to become a batter.
2. In a wok or non-stick pan, heat up enough oil.  Scoop the batter with a ladle and drop into the oil.  Fry until golden brown on both sides.  Drain in a wire basket or kitchen paper towel.  Fry in batches until all finish.

1. Blanch homemade noodles in boiling water for 1 ½ - 2 minutes.  Remove and rinse with cold water.  Blanch again in the boiling water, remove and drain.
2. Place a portion of cooked noodle in a deep dish, pour the boiling gravy on top.  Arrange some bean sprouts, prawns, egg,  steamed potatoes, fried tau kwa and crackers at the side.  Garnish with shredded lettuce and fried shallots.  
3. Squeeze in a calamansi lime juice when serving.