Penang Hokkien Mee (Prawn Noodles)

Penang Hokkien Mee (Prawn Noodles)

Why not make some homemade Penang Hokkien Mee, a prawn flavoured noodle soup dish from Malaysia!

Penang Hokkien Mee (Prawn Noodles)

Penang Hokkien Mee (Prawn Noodles)

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Course: MainCuisine: AsianDifficulty: Easy
Servings

2-3

servings
Prep time

3

hours 
Cooking time

20

minutes

Ingredients

  • 250 g chicken thighs

  • 1 kg chicken carcass

  • 300 g shelled prawns

  • 500 g shrimp heads and shells

  • 1/2 cup dried baby shrimps

  • 3 litres water

  • 2 tbsp sugar

  • 1 tsp salt

  • oil

  • 500 g Hokkien Noodles, blanched

  • water spinach / kangkong, blanched

  • bean sprouts, blanched

  • Garnishes

  • hard-boiled eggs

  • crispy fried shallots

  • sambal chili

  • 3 tbsp sambal of choice

  • 1/4 cup crispy fried shallots

Directions

  • The Soup
  • Clean the prawn heads and shells, drain thoroughly. Heat some vegetable oil in a large pan or wok. Stir fry over medium heat. Add a few dried chiles and continue stir-frying until aromatic. Remove from heat.
  • Add sufficient water to submerge the chicken carcass in a stockpot. Bring it to a boil. Skim off the scum floating on the surface from time to time.
  • Cook the chicken thighs in the broth until fully cooked, fish out the chicken thighs and cut into slices.
  • Add some rock sugar and simmer for three hours. Then remove the chicken carcass.
  • Crush the stir fried shrimp heads with mortar and pestle. Now return the crushed head to the broth and continue to simmer for an hour.
  • Season with salt and strain the broth.
  • Assemble the prawn mee
  • Remove the yellow noodles from the packet, then rinse it thoroughly with plenty of water and drain.
  • Soak the rice vermicelli in water for half an hour and drain.
  • Place the kangkung, beansprouts, yellow egg noodles, and rice vermicelli in a wire mesh strainer and blanch in boiling water for one and a half minutes. Drain and pour the vegetables and noodles into the serving bowl.
  • Arrange the cooked prawn, chicken thighs, fish cake slices, and half of the hard-boiled egg on top of the noodles.
  • Ladle the boiling prawn broth into the bowl. Sprinkle the fried shallots and scallions on top to garnish. Place the sambal in a soup spoon and serve along with the prawn mee.

Recipe Video

Notes

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