I have cooked this prawn mee many many times ,so I think it is time for me to document the recipe and share it here. This prawn mee is well liked by everyone in the family. This prawn noodle is not like the Singapore style prawn noodle which is stir fried. The Penang prawn noodle is served in superior prawn stock. Therefore we need lots of prawns to cook this dish. Let us see what are the ingredients needed for this awesome dish.
PENANG PRAWN MEE
Ingredients
For the soup
2 kg medium size prawns
300 g pork ribs or chicken bones(I used chicken bones)
6pips of garlic
2 tbsp of oil
Rock sugar
Salt to taste
2000 ml water
For Chillies paste / sambal
20 dried chillies ,soak to soften
20 shallots
2 tbsp of dried shrimps
(Blend the above)
Salt and sugar to taste
Garnishing
Fried onions/shallots
Fish cake (sliced)
4 hard-boiled eggs(sliced or halved )
Prawns
300 g bean sprout(blanch)
A bundle of kangkong(blanch)
2 packetsyellow mee
1 packet of meehoon (soak)
Method
1. Wash the prawns and remove the heads and shell. Keep the heads and shells.
Thanks to my girl for helping me to shell the prawns.
2. We need these shells and prawn heads to make the stock.
3. Heat up 2tbsp of oil in a wok. Sauté the garlic until fragrant. Put in the prawn heads and shell.
Fry until the shells change color. Put in water and let it simmer until you get the 'prawny'(if there is
such a word hehe) smell, for 30 minutes.
4. Strain the soup. Blend the shells and get the juice from the blended shells. Add to the soup.
Sieve this to get the juice
5. Further simmer the sour. Now put in the chicken bones.
Cook the prawn in this stock for about 5 minutes and take out the prawns from the soup.
Keep aside the cooked prawns.
6. While waitng for the stock to be ready, prepare the chillies paste.
Heat up 2 tbsp of oil in a wok. Put in the blended ingredients and fry until fragrant until oil surface.
Season to taste.
7. Dish out the chillies paste and leave about 2 tbsp of it in the wok to fry the cooked prawn.
8. Now put about 3 tbsp a of the cooked chillies paste into the boiling soup. Season to taste by adding
in salt and rock sugar. (I didn't put any MSG in my soup). Simmer the soup for another 20 minutes.
9. Blanch yellow noodles. Meehoon, bean sprouts, kangkong in boiling water separately.
10. To serve, put some noodles, mee hon, beansprouts and Kangkong in a serving bowl. Arrange
prawns , egg and slice fish cake on top. Ladle boiling soup over and sprinkle with fried shallots.
Serve with chilli paste.
Fried shallots can be done a day ahead and keep in airtight container.
Patience is needed to get crispy fried shallot.
Crispy fried shallots. Thanks to my girl for this.
Without this fried shallots the prawn noodles won't be nice.
Drooling?
I hope you like my post today.
Happy cooking and have a nice day. From Kim.
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