How To Cook Simplified Penang Hokkien Mee |Prawn Noodle Soup - Melissa’s Home Cooking

How To Cook Simplified Penang Hokkien Mee |Prawn Noodle Soup - Melissa’s Home Cooking
This recipe feeds up to 12 people
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Penang Hokkien Mee is a popular prawn noodle soup found in Penang, Malaysia. Sold by hawkers and street vendors, this noodle soup is one of the most popular street foods and are sold throughout the day. It is also one of the favourite street foods you can find in most of the Malaysian restaurant overseas.
Egg and vermicelli noodles are served in richly flavoured dark soup stock (which is made using plucked heads of prawns and shells, chicken bones or (pork bones/pork ribs) with prawns, Chicken or pork slices, fish cake slices, bean sprouts, water spinach, hard boiled eggs, topped with fried shallots and extra chilli paste on the side. This recipe uses chicken instead of pork.
Ingredients:
For the Soup
1 kg prawns heads and shells
8 litres water
2 kg chicken bones or (2 kg pork ribs, cut into pieces)
1-2 tbsp black peppercorns
100 g rock sugar or to taste
salt to taste
Chili Paste:
2 cups chilli powder
5 big shallots - chopped
5 cloves garlic - chopped
3 tablespoons water
6 tablespoons cooking oil
Other Ingredients:
1 kg fresh yellow noodles, scalded
500 g rice vermicelli, scalded
500 g kangkong or water spinach, scalded (optional)
1 kg bean sprouts - blanched
Toppings:
1 kg chicken breast or (1 kg lean pork meat), boiled and sliced thinly
1 kg prawns- shelled and deveined, boiled and sliced into half
8 hard-boiled eggs, shelled and sliced or quartered
fried shallot crisps, store-bought
Directions:
1.Add 8 litres of water into a pot and bring it to boil.
2.Heat a pan on high, add 3 tbsp of oil and add in all the shrimp heads and shell and fry till cooked.
3. Add cooked shrimp heads, shell and chicken bones (pork ribs) to the pot (1) and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
4.Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside.
5.Strain the stock through sieve and transfer the stock into the pot. Discard the shrimp heads, shells and chicken bones.
6.Bring the stock to boil again and add in 1/4 of the chili paste. You can add more chili paste if you like it spicier. Add rock sugar and salt to taste and lower the heat to low.
7. In a smaller pot, add water and bring it to boil. Add chicken breast (or lean pork meat) till cooked and sliced thinly, set aside. Do the same for the prawns and sliced into half. Set aside.
8. In a bowl add fresh yellow noodles and add boil water, stir, drain water and set aside. Do the same for the rice vermicelli and water spinach if use.
Set aside.
To serve
Place a portion of yellow noodles, rice vermicelli, water spinach and bean sprouts in a bowl. Ladle hot stock over. Top with sliced chicken breast, sliced shrimp, egg sliced/quarters, and sprinkle with shallot crisps and more chilli paste on the side.
Recipe Notes:
Traditionally, the hawkers in Penang also blended the shrimp heads and shells after they are briefly boiled to extract all the flavors from the shell. I tried this step before and found that the step is not necessary if you have plenty of shrimp heads and shells.
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