Monday, 3 June 2013

MFF Penang - Prawn Mee

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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

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


  1. Dear Esrher,
    Can I have a big bowl of prawn mee please?
    I am drooling looking at your Prawn Mee.
    Prawn Nee is a must for me if I go to Penang. I miss this so much. Must try this :D

    1. Doreen, no need to go to Penang, just make this at home :)

  2. Hi Esther! I shouldn't have hopped over to your blog at this hour... feeling hungry but I do not like to have supper before bedtime...

    Love your prawn noodle... oh and the sambal tumis!

  3. Esther, I was looking for the recipe and here it is! Thanks for sharing, I shall be cooking prawn mee too :)

  4. Wow, drooling from the looks of your prawn noodles! And the sambal looks so good too!

    1. Thanks Adeline, i was so glad i had a premade earlier batch of sambal for this!

  5. Pass me over a bowl of prawn mee (but I want with meehoon) and a lot of sambal tumis, hehehe..yummy! Thanks for the link.

    1. Sonia, when i saw your prawn mee, i wanted to make it straightaway haha.

  6. Your prawn noodles are so mouth watering!

    1. Thanks Mich, homemade is so satisfying coz you can have as much of the broth as you want and adjust the toppings the way you like it.

  7. Such beautiful colour! I didn't know that the sar hor fun shares the same stock!

  8. Both the chicken sar hor fun and prawn mee use prawn heads and shells, chicken carcass and pork bones to make the stock. Just that logically one would use more prawn shells for prawn mee and less for sar hor fun.

  9. Hi Esther, my preparation of the stock is different from yours [Penang hawkers' vesion]. It yields more concentrated stock.

  10. Esther , your prawn mee looks wonderful and so delicious ! The sambal tunis is just as good :D

  11. Two of the most memorable food I had when I traveled Penang a few month ago was the Assam Laksa and this prawn mee soup. I fell in love with them. I could tell it will require a quite of patience to produce the deep and balanced flavor in the soup stock when I first tasted it. I am gonna miss the food in Malaysia a lot. Thanks for sharing this recipe, Esther. Someday when I build up enough courage, I will try this recipe.

  12. when i saw this title in my dashboard, i know it;s going to make me hungry..i still want to come and look at your delicious photo! you started on mff perak quick huh?


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