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Mie yang disajikan dengan kuah kaldu santan dan ebi ini
banyak dijumpai di daerah Palembang. Merukapakan ciri khas daerah Palembang
selain empek-empek dan tekwan. Mie yang
digunakan biasanya mie dengan ukuran tebal. Dalam penyajiannya dilengkapi
dengan tauge, telur rebus iris, taburan seleri dan bawang goreng serta udang.
Bahan:
300 gram prawn, peeled but leave
tail on, (reserved shell for broth)
1 tsp Lemo juice
250 gram egg noodle, soaked in hot water
100 gram bean sprout, soaked in hot water
3 whole boil egg, halved
6 stalk chives, finely sliced
5 tbsp fried shallots
Bahan kuah mie:
1.5 L water
250 ml coconut milk from ½ coconut
¼ tsp sugar
¼ tsp pepper powder
1 tbsp salt
1 tsp lemo juice
2 tbsp flour, dissolved in 50 ml warm water
2 whole eggs, beaten
How to make mie celor
Palembang:
Marinate prawn with lemo juice, leave it for 15 minutes.
Boil prawn shell in 1.5 L water, reduce until around 1 ¼ L. Take out shell. Add coconut milk slowly while stirring. Add salt, sugar, pepper and put in
prawn. Cook until done.
Put in beaten
egg while stirring. Add lemo juice and stir occasionally until cook. Then thicken using flour while stirring slowly still.
Arrange noodle
and beansprout in the serving plate. Add
boil halved boil egg and pour broth over it.
Sprinkle with chives and fried shallots.
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