Mee Rubus

Ingredients

Yellow noodles

250g

Prawns

200g, peeled and deveined

Boiled eggs

2, halved

Potatoes

2 medium, peeled and diced

Bean sprouts

100g

Tamarind juice

1/4 cup

Chili paste

2 tablespoons

Shrimp paste

1 tablespoon

Sugar

1 tablespoon

Salt

to taste

Water

4 cups

Instructions

1. In a large pot, bring 4 cups of water to a boil. Add the diced potatoes and cook until tender, approximately 10-15 minutes. Drain and mash the potatoes lightly.
2. In the same pot, add the prawns, shrimp paste, chili paste, tamarind juice, mashed potatoes, salt, and sugar. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. Stir occasionally to ensure even cooking and to prevent sticking.
4. Taste the soup and adjust the seasoning with additional salt or sugar if necessary. If you prefer a thinner soup, add a little more water.
5. While the soup simmers, prepare the yellow noodles according to package instructions until soft. Drain and set aside.
6. To serve, place a portion of the cooked noodles in a bowl. Ladle the hot soup over the noodles, ensuring each bowl gets a generous amount of prawns and potato mash.
7. Top with halved boiled eggs and a handful of fresh bean sprouts for added crunch.