Recipes - Malaysian & Singaporean

Penang Hokkien Mee (Prawn Mee)
Penang-Hokkien-Mee-prawn-Mee-Recipe


In Penang, Hokkien Mee is also referring to Prawn Mee. In Kuala Lumpur, Hokkien Mee is a completely different noodles dish that has dark gravy and is not soupy/broth based like this.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

200g fresh shrimps
200g chicken breast
water spinach (kangkung)
bean sprouts
yellow noodles and rice vermicelli

Garnishing

hard-boiled eggs (halved)
crispy fried shallots
fried pork lard
fish cakes (sliced)

Prawn soup stock

600g pork ribs
3½lt water
500g prawn heads and shells (fry with some cooking oil until aromatic)
600g jicama (cut into big sizes)
30g rock sugar or taste
2½ tsp salt or taste

Sambal chili paste

(Part A)
20g dried chili (cut into small pieces then boil in hot water for 5 mins, drained)
1 fresh red chilli
6 shallots
4 garlic
2.5cm ginger
1 tsp belachan (shrimp paste)
4 tbsp water

(Part B)
15g dried shrimps (soak in water to soften, chopped)
½ cup cooking oil
½ tsp salt or taste
2 tsp sugar or to taste




Steps:

Method for making prawn soup stock:

  1. Place 600g pork rib in a pot. Separately boil some hot water. Once boiled, scoop hot water over pork ribs, lightly blanch it and drain water out.
  2. Add all stock ingredients including 600g blanched pork rib. Bring to full boil and then turn over to low heat and leave to slow boil for 1½ hrs. Season with rock sugar and salt.
  3. Strain stock, retain soup. Add in the sambal chili paste – sambal recipe below (2½ tbsp or adjust to your preference).

Method for making sambal chili paste:

  1. Blend (Part A) till it becomes a paste.
  2. Heat oil in wok, add in blended (Part A), sauté for 10 mins.
  3. Add in chopped dried shrimps from (Part B), continue to cook for 5 mins.
  4. Add in seasonings in Part B and dish out set aside.

For other ingredients:

  1. 200g fresh shrimps, stir fry in the same wok after dishing out the sambal paste, season with salt, set aside.
  2. 200g chicken breast, blanch in the prawn soup stock for 15 mins, remove and sliced or shredded then set aside.
  3. Water spinach (kangkung), blanch in hot water. Drain and set aside.
  4. Bean sprouts, blanch in hot water, drain and set aside.
  5. Yellow noodles and rice vermicelli, blanch in hot water, drained and set aside.
  6. To serve – place noodles into serving bowl, top up with prawn soup stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, chili shrimps, pork slices, sliced fish cakes, fried pork lards and fried shallots.

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Penang Hokkien Mee (Prawn Mee)

Penang Hokkien Mee (Prawn Mee)

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In Penang, Hokkien Mee is also referring to Prawn Mee. In Kuala Lumpur, Hokkien Mee is a completely different noodles dish that has dark gravy and is not soupy/broth based like this.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

200g fresh shrimps
200g chicken breast
water spinach (kangkung)
bean sprouts
yellow noodles and rice vermicelli

Garnishing

hard-boiled eggs (halved)
crispy fried shallots
fried pork lard
fish cakes (sliced)

Prawn soup stock

600g pork ribs
3½lt water
500g prawn heads and shells (fry with some cooking oil until aromatic)
600g jicama (cut into big sizes)
30g rock sugar or taste
2½ tsp salt or taste

Sambal chili paste

(Part A)
20g dried chili (cut into small pieces then boil in hot water for 5 mins, drained)
1 fresh red chilli
6 shallots
4 garlic
2.5cm ginger
1 tsp belachan (shrimp paste)
4 tbsp water

(Part B)
15g dried shrimps (soak in water to soften, chopped)
½ cup cooking oil
½ tsp salt or taste
2 tsp sugar or to taste

Instructions

Method for making prawn soup stock:

  1. Place 600g pork rib in a pot. Separately boil some hot water. Once boiled, scoop hot water over pork ribs, lightly blanch it and drain water out.
  2. Add all stock ingredients including 600g blanched pork rib. Bring to full boil and then turn over to low heat and leave to slow boil for 1½ hrs. Season with rock sugar and salt.
  3. Strain stock, retain soup. Add in the sambal chili paste – sambal recipe below (2½ tbsp or adjust to your preference).

Method for making sambal chili paste:

  1. Blend (Part A) till it becomes a paste.
  2. Heat oil in wok, add in blended (Part A), sauté for 10 mins.
  3. Add in chopped dried shrimps from (Part B), continue to cook for 5 mins.
  4. Add in seasonings in Part B and dish out set aside.

For other ingredients:

  1. 200g fresh shrimps, stir fry in the same wok after dishing out the sambal paste, season with salt, set aside.
  2. 200g chicken breast, blanch in the prawn soup stock for 15 mins, remove and sliced or shredded then set aside.
  3. Water spinach (kangkung), blanch in hot water. Drain and set aside.
  4. Bean sprouts, blanch in hot water, drain and set aside.
  5. Yellow noodles and rice vermicelli, blanch in hot water, drained and set aside.
  6. To serve – place noodles into serving bowl, top up with prawn soup stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, chili shrimps, pork slices, sliced fish cakes, fried pork lards and fried shallots.

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