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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Warm-up your soul with a good bowl of Penang Hokkien Prawn Mee! Prawn stock made with lots of prawn heads, prawn shells, pork ribs, and a spicy chili paste (rempah!). Join us for more cinematic cooking! bit.ly/3mVCq78
Hokkien prawn mee is super popular in Penang, Malaysia, and can be difficult to find a good bowl here in the states. But don't worry! This recipe will surely satisfy your taste buds!
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PENANG HOKKIEN PRAWN MEE - 2 Servings
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Prawn Stock:
~250g (6 large) Pork Ribs
250g Prawn Heads & Shells - the prawn heads I used were huge and represented ~225g.
6 Cups Water
1 TBSP Dark Soy Sauce
1 TBSP Fish Sauce
15g Rock Sugar
3 TBSP Neutral Oil
Salt to Taste (I used ~1/4 TBSP)
Chili Paste (Rempah):
15g Dried Chilies - seeds removed if you don't want it spicy
80g Shallots
20g Garlic Cloves
1/2 TBSP Belacan
1-3 TBSP Water - start with 1 tbsp and add more if needed
1/4 Cup Neutral Oil
Noodle Options: I like a combination of Fresh Egg Noodles and Bee Hoon
Fresh Egg Noodles
Bee Hoon - rice noodles
Dry Ramen Noodles
Toppings:
Prawns
2 TBSP of the Sauteed Chili Paste (Rempah)
Soft-Boiled Eggs
Fried Shallots
Instructions:
Par-boil the ribs for 5 minutes and rinse off any scum
Saute the prawn heads and shells in 3 TBSP of oil until fragrant. ~3 minutes.
*Do not wash the pan/wok - we'll use it to saute the chili paste.
In a separate pot, combine the sauteed prawn heads and shells, pork ribs, and 6 cups of water.
Bring to a boil, cover, reduce heat to a medium-low and simmer for 1-2 hours.
Blend together all the chili paste ingredients except for the oil.
Start off with 1 TBSP of water and add more if needed if the chili paste isn't coming together.
Heat up 1/4 cup neutral oil in the same pan/wok you used to saute the prawn heads/shells.
Add the chili paste and saute on medium-high heat until all the moisture is gone and it becomes dark red in color. ~3-5 minutes.
Transfer the chili paste to a bowl.
*Do not wash the pan/wok - we'll use the residual chili paste to saute the prawns.
Taste the prawn stock. If it has a strong prawn flavor it is done!
Scoop out any orange foam/scum.
Remove prawn heads and shells and squeeze out as much liquid as possible.
Season the prawn stock with 1 TBSP dark soy sauce, 1 TBSP fish sauce, and 15g rock sugar. Adjust to your liking.
Mix in HALF of the sauteed chili paste.
Set aside 2 TBSP for garnish. You can save the remaining chili paste for a future batch.
Cover and simmer for another 20-30 minutes or until the pork ribs are almost fall off the bone tender.
Remove and set aside the pork ribs.
Strain the prawn broth to remove the floating chili paste.
Saute the prawns with 1 TBSP of oil and a pinch of salt until cooked. ~3 minutes. Set aside.
Cook noodles according to package instructions.
I like using a combination of fresh egg noodles and bee hoon (rice noodles).
Plating:
Place noodles in a bowl followed by prawns, pork ribs, & soft-boiled eggs.
Ladle in the broth and top off with some fried shallots and a spoonful of the sauteed chili paste.
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📸 tech
Camera Body: Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Lens: Canon RF 24-105mm f/4L IS USM
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Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Tripod: Mefoto Travel Tripod
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Lighting: Softbox Lights
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🎵 music by Nom Tunes
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Instagram: / nomtunes
#penangprawnmee #prawnmee #hokkienprawnmee
You can find Hokkien Prawn Mee all over Penang! 888 Hokkien Mee is my favorite! Let me know if you've ever had Hokkien Prawn Mee and if you have a favorite location that serves it!
A penangite living in Sin. What I do in Sin is to buy prawn mee soup and add sambal
Seriously deserves more subs for this video quality and editing
haha thank you for the kind words and support!! appreciate it!
the doggo is so cute and your voice is just so calming. thanks for the recipe!
thank you! glad you enjoyed it :)
I love this video!!! Not only does this dish look so good, but I love how you edited this together!
thank you jessie!!! :D
You are just what I needed to watch tonight 😋 can’t wait to try this!
Some lor and blended garlic towards the end, would make it perfect!
Awesome video! ❤️ Thanks for sharing!
Very nice,thankyou for providing this recipe
lovely plants and yummy food recipe
thank you! :D
謝謝你非常用心的video.
One of my fav dishes from Penang!!! I'm definitely gonna give it a try. I miss so much!! Thanks for sharing the recipe :)
happy to share! this was my favorite version from 888 Hokkien Mee :D
Your prawn mee looks yummy!
Hallo Chief.. Bawang goreng, Spicy Lard dan kulit babi yang rebus baru boleh panggil Penang Hockken Mee.. Kulit udang yang goreng tak cukup lagi.. Oj.. Thank u. !
I'm drooling 🤤
This looks so good!!
I’m glad to see you come out with this scrumptious recipe. It is one of the street food I grew up with. Very nostalgic! I can’t remember when was the last time I had the noodle, so definitely gonna try it. I noticed that you cooked quite a bit of Malaysian popular dishes,. If you don’t mind me asking, are you from Malaysia? Anyway, thank you for sharing and your great efforts.
i love it! haha i'm not from malaysia, but i fell in love with the food after visiting for a couple weeks !
hell yeah all these southeast asian noms!
The one you discard is the essence of the prawn orange color), only the grey color is the scum. Sayang nia.
Add a few slice of gallagal and ginger when fried the prawn shell and prawn head. Blend the fried prawn head and prawn shell with the soup, sieve it.
Authentic Hokkien Mee supposed to look orangy (prawn stock) not dark brown.
Sayur Kangkong pun tak ada ,kena bubur ya? Saperti Penang Curry Mee kena bubuh sayur Pudina.. Baru boleh panggil Penang Hockken Mee.. Good job. !
Thanks..really miss Penang including the hokkien mee (aka har mee). I wonder if the broth would taste even better with fried shallots cooked into it and then strained off?
oooh i'm sure it will taste 100x better with fried shallots
+kangkong
I can confirm NOT delicious