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Number of pax: 7 pax   Cooking duration: 30 minutes


200 g prawns, deveined and deshelled (keep the shells aside)
1 litre water
4 tablespoon cooking oil
A: (Blended Ingredients)
2 red onion
3 cloves garlic
1 inch ginger
2 stalks lemongrass
50 g dried chilli, soaked
¼ cups dried prawns, soaked
1 litre water
500 ml water used to boil the prawns, blended with
200 g sweet potato, cut into chunks and boiled
3 tablespoon MAGGI® CukupRasa™
¼ cup MAGGI® Tomato Ketchup
2 packs yellow noodles, soaked and blanched awhile in hot water
400 g mustard leaves, blanched
3 pieces bean curd, cut and fried
200 g bean sprouts, blanched
3 eggs, boiled
5 biji calamansi lime, halved
2 red chilli for garnishing


  1. Boil shrimp skin in 1 litre of water. Blend the skin with the stock and strain.
  2. Boil the sweet potatoes, blend with a little bit of the prawn stock and set aside.
  3. In a wok, stir ingredients A until the oil separates.
  4. Add the prawn stock, water, and the blended sweet potatoes. Stir until the gravy thickens a bit. Add in the prawns.
  5. Add MAGGI® CukupRasa™ and MAGGI® Tomato Ketchup.

Nutritional Info

Energy 310 Kcal

Protein 20g

Fat 18g

Carbs 35g

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