MFF Penang - Prawn Mee

 

One of the good thing about making this dish is you can make a big pot of the stock and use it for another popular northern noodle dish - Ipoh Chicken Sar Hor Fun; I can't wait for MFF Perak :))

Anyway, this Penang prawn mee is a perennial local favourite in Malaysia.  The most important part is the broth; so make sure you use loads of fresh ingredients and boil it long and slow. 

Penang Prawn Mee
Source: Adapted from Kitchen Experiments, Nasi Lemak Lover

Serves 3-4


For the stock:

• 1.5 kg medium size fresh prawns
• 600g pork bones
• 150g pork loin
• 2 chicken carcasses
• 1.5 litre water
• 1 tsp chicken stock powder
• 1 small piece of rock sugar
• Salt to season

• 1/2  packet of dried rice vermicelli
• 2 hardboil eggs
• Small bunch of kangkung ( water convulvus)
• 1/2 packet of beansprouts

• Sambal - pls click the link for my Sambal Tumis  

1.  Blanch the chicken carcass and the pork bones.  Rinse under running water to remove any remaining scum, set aside.

2.  Remove the heads of prawns, shell and devein them.  Keep the prawn meat in the fridge. 

3.  Heat 1 tbspn oil in a pan, add the ginger slices and gently fry the prawn heads and shell until the oil turns a bright orange hue.  Drain the prawn heads and shell and put into a big stock pot together with the chicken carcass and pork bones.  Add 1.5 litre of water and bring to a boil.  Sift out any floating scum and turn down to simmer for 1.5 hours. 

Frying the prawn heads and shell

Crispy golden prawn heads - super fragrant

4. Add in the pork loin and continue to simmer for 10min.  Remove the pork loin and let it cool before slicing into thin, bite size pieces.

5.  Season the soup with salt, chicken stock powder, pepper, and rock sugar.  The soup should be on the salty side.  Strain the stock over a muslin cloth and keep on a slow simmer whilst preparing the rest of the dish.

6.  Using a deep sift, gently blanch the prawn meat over the simmering stock.  Set aside.

7.  Bring another pot of water to a boil and blanch the noodles, water convulvus and beansprouts.  Portion out to 4 noodle bowls, top with slices of hard boil eggs, prawn meat and pork loin.  Ladle a good portion of soup onto the noodles and serve immediately. 

I am submitting this to Malaysian Food Fest Penang month, hosted by Alan of Travellingfoodies