Penang Hokkian Mee/Prawn Mee, simply delicious !!

When we were in Penang, my kids keep ordering prawn mee, they just love this noodle. So I tried to cook at it home too, since I use all fresh ingredients, the soup base is super sweet and the best thing is we can add as many as topping that we like, like example Jeslyn love to eat bean sprout, so she added big sum of bean sprout in her bowl....

Simple recipe to share:-

Ingredients

For the stock:
500g spareribs (pai kuat) , 2.5-3 lt of water

Seasoning: salt ,rock sugar

500g fresh medium size of prawn, shelled

200g lean pork

Blanch:-
fresh yellow noodles

rice vermicelli

bean sprouts

water spinach(Kangkung)

hard-boiled eggs, shelled and cut half or quartered

Some shallot crisps

Sambal:-
2 tbsp chili paste (cili Boh) , i use homemade chili paste
Blend -1 onion, 6 shallots,3 cloves of garlic and 1" young ginger
Dried prawn, soaked and pounded
Belacan 1tsp

Steps:-

1. Heat oil in a wok, stir fry the prawn head and shells until change colour.
2. Put spareribs and water into a deep stockpot, bring to a boil , add in the prawn head and shells, simmer the stock for 1.5-2 hours, season with rock sugar and salt.
3. Halfway through, add lean pork and cooked through. Remove and slice the meat thinly, then set aside.
4. Heat oil in a wok, saute onion paste, add in chili paste, then add in dried prawn and belacan, saute till fragrant, season with sugar and salt, remove and set aside. In the same wok (use the remaining chili oil), stir fry the prawn, season with salt, and set aside.
5. Once stock done, strain the stock, add in the sambal paste.
6. To serve, place noodles into soup bowl, top up with main prawn stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, pork slices and shallot crisps

Do enjoy cooking noodle soup !!!

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