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1
Simmer the Shrimp-Shell Stock
30 Mins
Gentle simmer, about 95°C (203°F)
Bring the 800ml of water to a boil in a large pot, add the reserved shrimp shells and lower the heat to a gentle simmer for 30 minutes. Strain the stock through a fine sieve and discard the shells; you should have about 700ml of fragrant stock.
Do not boil hard — a gentle simmer keeps the stock clear and sweet.
Done when: The stock smells strongly of shrimp and has turned pale pink-gold.
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2
Cook the Noodles and Blanch the Sprouts
10 Mins
Boiling water, 100°C (212°F)
In a second large pot, cook the 350g of noodles in boiling water until just tender, about 8 minutes, then drain. In the same water, blanch the 150g of bean sprouts for 1 minute, drain and refresh under cold water.
Taste a noodle at 7 minutes — it should bend easily but still feel firm in the middle.
Done when: The noodles are springy and just tender; the sprouts are bright and still crisp.
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3
Fry the Aromatics and Build the Broth
10 Mins
Medium heat, about 160°C (320°F)
Heat the 15ml of oil in the stock pot, fry the shallots and garlic for 2 minutes until soft, then add the chopped dried shrimp and fry for 1 more minute. Pour in the strained stock and the 300ml of coconut milk, add the salt, sugar and white pepper, and bring to a gentle simmer — never a hard boil, or the coconut milk may split.
If the coconut milk starts to separate, lower the heat at once and stir gently.
Done when: The broth is creamy, pale and fragrant, with the oil just beginning to glisten on top.
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4
Thicken with Egg and Cornstarch, Cook the Shrimp
8 Mins
Gentle simmer, about 85°C (185°F)
Add the 300g of shrimp to the simmering broth and cook for 2–3 minutes until pink and just firm. While stirring slowly, pour in the beaten egg in a thin stream so it forms fine ribbons, then stir in the cornstarch slurry and simmer for 1 minute until the broth turns silky and coats a spoon.
Pour the egg slowly while stirring — a fast pour makes clumps instead of ribbons.
Done when: The shrimp are pink throughout (cooked to at least 63°C / 145°F) and the broth coats the back of a spoon.
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5
Assemble the Bowls
5 Mins
Serve hot, above 63°C (145°F)
Divide the noodles between four wide bowls, add the bean sprouts and 3–4 shrimp per bowl, then ladle the hot coconut broth generously over everything. Top each bowl with halved boiled eggs, fried shallots, scallions, celery leaves and sliced chilli, and serve at once.
Ladle the broth last so the toppings stay crisp and bright on top.
Done when: Each bowl is steaming, creamy and generously topped, with the noodles swimming in broth.
auto_awesome Finishing Touches & Plating
Serve the mie celor at once, while the broth is steaming and the sprouts are still crisp, with sambal on the side so each person can add heat to taste.
Indonesia
35m
