This Mee Sua Kueh is very tasty and fragrant, with bouncy bites. It can be served after steamed or pan fried to crisp. Then dip with chilli sauce.
Author Ann Low
Prep Time 15mins
Frying & Steaming Time 30mins
Total Time 45mins
Cuisine Asian, Chinese Dim Sum,
Allergen Egg Free
300gmee sua1 box
10gdried shrimpsoak with 50g water for 10 minutes
100gcarrotskinned and grated
100gpumpkinskinned and grated
dash of pepperI added more
600mlchicken stockplus 100ml water
Chopped the dried shrimps finely and reserve the water. Spread out or break up the mee sua loosely and set aside.
Heat pan with oil and drop in the shallot, garlic and dried shrimp and stir fry for about 2 minutes till aromatic.
Add grated carrot and pumpkin, sesame oil and white pepper and fry the mixture for 3 minutes.
Pour in chicken stock, water together with the dried shrimp water and bring to a boil. Then lower heat, drop in the mee sua. Toss the mixture well and turn on medium heat again. Mix and stir-fry the mixture well till mee sua softened and a little sticky, about 2-3 minutes. May add a little more water and adjust salt to taste if you find the mee sua is not evenly softened.
Grease a 8 inch square cake pan with oil, then transfer the cooked mee sua into it. Use the back of a large spoon to flatten the mee sua mixture evenly.
Then place it in a steamer under boiling water (high heat) and steam for about 20 minutes
Let it cool to slightly warm (about 20 minutes) before removing (invert pan and gently knock the pan) the mee sua kueh out of the pan.
Mee Sua Kueh can be cut into required size and serve immediately or lightly pan fry the kueh till golden brown and crisp on both sides if preferred. Best to serve with chilli sauce.
Leftover mee sua kueh can be wrapped with cling wrap and stored it in the refrigerator for a few days. Then pan fry the kueh with some oil before serving.