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Mee Celup – Egg Noodle Soup with Shrimp
Mee celup is a Malaysian noodle soup whose name gives away the method: celup means to dip. You dip egg noodles, vegetables, chicken and shrimp in portions in a wire basket into the boiling broth, until everything is just cooked. You make the broth beforehand from toasted shrimp shells and chicken broth, and it tastes rich and stays clear. At the table you season to taste with sambal and lime.
Mee Celup – Egg Noodle Soup with Shrimp
Laura Chen
4
20 minutes
40 minutes
390
Malaysian
Main course
Celup means to dip: for mee celup you dip egg noodles, vegetables, chicken and shrimp in portions in a basket into a boiling shrimp and chicken broth. That keeps the broth clear and each ingredient cooks only as long as it needs. In bihun sup the rice noodles go raw into the bowl, while here the broth tastes strongly of toasted shrimp shells.
Ingredients
For the broth:
- 250 g shrimp in the shell
- 2 tbsp vegetable oil
- 4 garlic cloves, lightly crushed
- 3 shallots, halved
- 2 cm ginger, sliced
- 1.5 l chicken broth
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tsp salt
For dipping:
- 400 g fresh yellow egg noodles
- 200 g chicken breast, in thin slices
- 150 g fish balls
- 150 g choy sum or bok choy, in 5 cm pieces
- 100 g bean sprouts
To serve:
- 2 tbsp fried onions
- 2 scallions, sliced into rings
- 4 tsp sambal oelek
- 1 lime, in wedges
Instructions
- Peel the shrimp, keep the shells and remove the vein. Refrigerate the shrimp.
- Heat the oil in a pot and toast the shells for 3 minutes, until red and fragrant. Fry the garlic, shallots and ginger with them for 2 minutes.
- Pour in the broth and simmer for 20 minutes. Strain it back into the pot and season with soy sauce, oyster sauce, sugar, pepper and salt.
- Keep the broth at a rolling boil. Put a quarter of the noodles with choy sum and sprouts in a noodle basket and dip it into the broth for 1 minute. Tip everything into a bowl.
- In the same basket, dip a quarter of the chicken for 3 minutes, until white inside. Add a quarter of the shrimp and fish balls and cook for 2 minutes, until the shrimp are pink.
- Lay the meat and shrimp on the noodles and pour 350 ml of hot broth over them. Repeat for the other 3 bowls.
- Sprinkle with the fried onions and scallions and serve with sambal and lime for seasoning.
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