Penang Prawn Mee (Hokkien Mee)

Wednesday, 19 July 2017




Penang Prawn Mee or we call it Hokkien Mee in Penang.

I have been trying to cook this for as it is one of my hubby’s favourites. I finally collected enough prawn shells for it. I must admit that it is a very time consuming endeavour. Having it at a hawker store is well worth it!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Yields: 12 servings


RECIPE

INGREDIENTS:

Stock:
1 kg pork rib bones + big bones
1 big seng kuang (yam bean), remove skin and cut in four
1 kg prawn (whole prawn)
400g prawn shell
3 litter water

Seasoning:
2 tbsp + 1 tsp salt or to taste
70g rock sugar or to taste

Spice Paste:
20 (200g) shallots
5 cloves garlic
400g chillie boh
50g dried shrimps
Salt to taste
½ cups cooking oil

Noodles and Topping:
A strip of pork lean meat (about 300g to 400g), boiled and sliced.
12 shallots, sliced thin and fried
6 hard boiled eggs, cut into half
1 bunch of kangkong (morning glory, washed and cut
600g bean sprout, washed and drained
1 fish cake, fried and sliced
Rice vermicelli, soaked and drained
Yellow Noodles (optional)
Fried prawn meat from the above 1 kg prawn


METHOD:

Stock:

1.  Blanch pork ribs and big bones in boiling water for about 5 minutes. Drain and discard the water.

2.  In a big pot, add pork bones, seng kuang and water. Simmer for about one hour.

3.  In the meantime, remove prawn shell and keep the prawn meat aside.

4.  In a wok, heat up 3 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange. Blend the prawn shell with some water in the blender.

5.  By this time, it is almost one hour. Add the blended prawn shell into the stock and simmer for another two hours.

6.  Strain the stock. Discard the prawn shell and Seng Kuan. Return pork bones to stock. Add the strip lean meat in the stock and boil for around 15 minutes. Remove lean meat and set aside for topping.

7.  Season with rock sugar and salt and add half of the spice paste (prepared as below) or according on how spicy you like.

8.  The stock is ready.

Spice Paste:

1.  Blend all the spice paste ingredients except oil and chillie boh in the blender with some water.

2.  In a wok, add oil, chillie boh and the blended spice paste. Saute over medium heat for 10 to 15 minutes until aromatic and paste turn to darker color. Season with salt, remove and set aside. (The reason I did not heat up oil first is because the spice paste will splutter)

Prawn Meat:

1.  Blanch the prawn meat in the boiling stock with a strainer.

2.  Add 2 tablespoons of spice paste in a non stick pan stir fry until dry and season with salt. Remove and set aside. (You may use the same wok that cooked the spice paste to fry prawn)

3.  Slice the prawn in half horizontally and set aside.

Topping:

1.  Heat up ½ cups of cooking oil a wok and fry the sliced shallot until crispy and golden brown. 

2.  Transfer the shallots to a plate lined with paper towel to drain. Keep in airtight container once it cools completely.

3.  Blanch Rice vermicelli, kangkong and bean sprout separately in boiling water.

4.  To serve – In a serving bowl, place rice vermicelli and add the boiling stock. Top with bean sprout, kangkong, hard-boiled egg, sliced fish cake, fried slice prawns and slices of lean meat. Garnish with crispy shallots and serve with chillie spice paste if you like more spicy.