Prawn Hokkien Mee Recipe (Prawn Noodle Soup)

Prawn Mee, also locally known as Penang Hokkien Mee or Prawn Mee, is a popular hawker dish served in Southeast Asian countries like Singapore, Malaysia, et al. the dish is as delicious as it is healthy and sumptuous. It packs a gastronomically delighting punch with a mix of noodles and vermicelli in a spiced broth seasoned with a signature chilli paste and shallots. What makes this dish uber delicious is the tasteful mix of shrimps and pork ribs. *Slurps*

Though easy to make, this noodle soup takes a lot of practice to perfect. And once you achieve that perfection, you’ll be eating this amazing Asian dish for the rest of your lives! So put that apron on and get ready to whip up the best prawn noodle soup you’ve ever had!

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Feature Image: Miss Tam Chiak

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Prawn Hokkien Mee Recipe (Prawn Noodle Soup)

A spicy prawn noodle soup with pork.

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Course

Soup, Soups and Stews

Cuisine

Asian

Cook Time

4 hours

Servings

people MetricUS Imperial

Ingredients

• 500 gram yellow noodles steamed
• 500 gram rice vermicelli steamed
• 2/3 cup water spinach
• 1/4 cup bean sprouts

Toppings

• 225 gram lean pork meat boiled and sliced
• 225 gram shrimp shelled and deveined
• 6 hard-boiled eggs
• Fried shallots

For the stock

• 250 gram shrimp heads and shell
• 15 cups Water
• rock sugar to taste
• 700 gram pork ribs cut into pieces
• salt to taste

For the chili paste

• 30 dried chilies deseeded and soaked
• 10 peeled shallots
• 5 peeled garlic cloves
• 2 tbsp Water
• 6 tbsp cooking oil

Course Soup, Soups and Stews Cuisine Asian Cook Time 4 hours Servings people MetricUS Imperial Ingredients 500 gram yellow noodles steamed 500 gram rice vermicelli steamed 2/3 cup water spinach 1/4 cup bean sprouts Toppings 225 gram lean pork meat boiled and sliced 225 gram shrimp shelled and deveined 6 hard-boiled eggs Fried shallots For the stock 250 gram shrimp heads and shell 15 cups Water rock sugar to taste 700 gram pork ribs cut into pieces salt to taste For the chili paste 30 dried chilies deseeded and soaked 10 peeled shallots 5 peeled garlic cloves 2 tbsp Water 6 tbsp cooking oil

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Instructions

For the chili paste

1. Blend the chili paste ingredients with a mini food processor until finely ground and well blended.
2. Heat up the wok and add cooking oil and stir fry the chili paste for 5 minutes. Set aside.
3. In the same wok (unwashed), add in a little oil and cook the shrimp topping.
4. Add in a little chili paste, sugar, and salt.
5. Pan-fry the shrimp until they are slightly burned. Once cool, slice into halves.

For the Hokkien Mee

1. Add 15 cups of water into a pot and bring it to boil.
2. 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 like prawns.
3. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Also scoop up and discard the orange “foam” forming at the top of the stock.
4. Bring the stock to boil again and add in half of the chili paste (or more if you like it spicier).
5. 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.
6. Add rock sugar and salt/fish sauce to taste.
7. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. Add a few pieces of pork ribs and top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
8. Serve hot.