Penang Hokkien Mee(Prawn Noodle Soup)

While Hokkien Mee is made famous by Penang hawkers, it originated from the Fujian province in China.
Photo by Adriana T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Stock ingredients:

  • 1 1

    1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)

  • 15 15 to 12-13

    of water (reduced to about 12-13 cups of water after hours of boiling and simmering)

  • 2-3 2-3 to

    pieces of rock sugar (about the size of a small ping pong ball) or to taste

  • 1.5 1.5

    1.5 lbs of pork ribs (cut into pieces)

  • to

    to taste

  • Chili Paste:

  • 30 30 to

    dried chilies (seeded and soaked to soften)

  • 10 10

    10 shallots (peeled)

  • 5 5

    5 cloves garlic (peeled)

  • 2 2

    2 tablespoons of water

  • 6 6

    6 tablespoons of cooking oil

  • 1 1

    1 pound of yellow noodles (scalded)

  • 1 1

    1 pack of rice vermicelli (scalded)

  • Some kangkong or water convolvulus (Water Spinach) scalded

  • Some bean sprouts (scalded)

  • Toppings:

  • 1/2 1/2

    1/2 pound of lean pork meat (boiled and sliced thinly)

  • 1/2 1/2

    1/2 pound shrimp (shelled and deveined)

  • 6 6

    6 hard-boiled eggs (shelled and quartered)

  • Some fried shallot crisps (store-bought)

Directions

Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock. Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to taste. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps. Serve immediately with more chili paste to taste. Notes: Traditionally, the shrimp heads and shells are stir-fried with oil until aromatic before adding them into the boiling water. I tried this step before and found that my “shortcut” method works equally well if you have plenty of shrimp heads and shells.

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