400g fresh shrimps/prawns - remove shells and deveined
500g sweet potatoes, boiled until soft and puree.
½ cup peanuts - roasted and pound/blend till fine
2 tbsp meat curry powder
1 lemon grass - bruised
2L Water
1-2 tbsp palm sugar/brown sugar (only required if the sweet potatoes isn't sweet)
Paste Ingredients:
10 Shallots or 2 large onion
1 inch fresh Ginger
1 inch Galangal
6 cloves garlic
2 tbsp dried baby shrimps (omit if not available, see notes)
2 tbsp fermented Soy Bean Paste (Tahuco)
Garnishing ingredients:
2 firm bean curd (tofu) – cut into 1cm cubes and fry
4 hard-boiled Eggs - halved
¼ cup chopped parsley
¼ cup spring chopped onion/scallions
½ cup crisp-fried shallots
10 calamansi lime - halved
4 green chilies, sliced thinly
Instructions
In a blender, place ingredients to be blended with ½ cup of water and blend into a fine paste.
Heat vegetable oil in a pot and fry the blended ingredients and lemon grass for about 5 minutes.
Add the curry powder and cook for a further 10 minutes or until fragrant.
Add in beef, water and season with salt. Cook till the beef is tender.
Once beef is tender, add shrimps/prawns and cook for a further few minutes.
Stir in the mashed sweet potatoes till it dissolves into the gravy.
If the gravy is too thick at this point, do add some water to thin it down.
Finally add in peanuts and season with more salt and sugar if required.
To assemble:
Place some noodles and beansprouts in a bowl.
Pour some gravy over the beansprouts and yellow egg noodles.
Sprinkle with green chilli, firm bean curd slices, fried shallots, spring onions and parsley.
Top with half an egg and lime.
This is best served hot/warm.
Notes
If baby dried shrimps are not available, add another 300g of fresh prawns/shrimps If you do not consume beef, you can use more prawns or shrimps instead.
Recipe by Maya Kitchenette at https://mayakitchenette.com/mee-rebus-noodles-in-sweet-potato-gravy/