Mee Udang is originally a Chinese cuisine. However, it begins to gain its place in other races heart in Perak. There are two version of mee udang. One is the original Chinese style and another is the Malay style.
The noodle used for this dish is often referred to as egg noodles. The noodles are served in richly flavored dark broth made from prawns stocks, dried shrimp, white pepper, garlic and other spices. The Malay version of mee udang has a slightly different tangy and soury taste in the broth due to the addition of tamarind juice and tomato puree. The noodle then is garnished with freshly cooked prawn, fish cakes, bean sprouts, fried shallots and spring onion.
The dish is also usually served with freshly cut red chili slices in light soy sauce and calamansi lime on the side.
Image by: Sham Hardy