Claypot Yee Mee

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byJacquelineTiong

Notes:

2 servings

Categories:
- Chinese
- claypot
- Lunch
- Malaysian
- noodle
- Soup

print

Ingredients:

1.5L water
2x Chicken bouillon cubes
6 shiitake (sliced)
6 large prawns, shelled
6 faux crab claws
4 lobster flavoured balls
4 salmon balls
A handful tofu skin
Bok choy leaves, blanched and drained
2x Yee Mee noodles
2x large eggs
Salt
white pepper
Black pepper
sesame oil

= Garnishing =
Spring onions, finely sliced
Fried garlic
Fried shallots
Deep fried ikan bilis (a lil')

1. Add the stock cubes in boiling water. At the same time, add in the lobster flavoured balls, salmon balls and mushrooms.

2. Once the seafood balls are floating (it means they are cooked), reduce the heat, add the beancurd sheets. Once the beancurd sheets are soften, add the faux crab claws and prawns. When the prawns turned pink (or cooked), turn off the heat immediately.

3. Place each yee mee noodles and blanched vegetables in individual claypots. Ladle the hot soup and other ingredients over the noodles and heat up the claypot.

4. When the hot soup is boiling, immediately crack an egg and let the egg slowly cook in the hot soup