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[ a.k.a. Prawn Mee ]
INGREDIENTS :
- 1˝-2 lb
pork ribs [Substitute : chicken stock]
-
1 lb med whole shrimp, save shrimp shells &
shrimp heads for stock
- ˝
lb flower crabs [optional] [Substitute: ˝
lb more of shrimp to make a total of 1 lb of shrimp]
-
1 lb
yellow egg noodles [chow mein
noodles]
1 lb
thin rice noodles or rice vermicelli, [meifun noodles, also called
beehoon]
1 large onion, quartered
10-12 cups water
1 tbsp palm sugar [Substitute: dark brown sugar]
salt
5 cups bean sprouts
2 cups kangkong [also spelt kangkung] [water convolvulus,
water spinach], cut into 1 inch lengths [Substitute: spinach] [optional]
6 hard-boiled eggs, halved for garnish [optional]
3 fried fish cakes. sliced [optional]
10 shallots, finely sliced and fried in oil till
golden brown [Cool and keep in air tight container if not used immediately]
Ingredients for pan-roasted Chili Sauce :
-
1 cup peanut or vegetable oil
-
1 tbsp palm sugar [Substitute: dark brown sugar]
-
salt
-
1 cup
chili paste
-
4 large cloves garlic
-
8 shallots
[Items in red to be ground or blended]
FYI : This
soupy noodle dish is 'Penang' Hokkien Mee. Elsewhere [KL/Spore] it is known as 'Prawn Mee' or
'Prawn Noodles' ['Hae Mee' in Chinese dialect]. 'Hokkien Mee' outside of Penang
[KL / Spore]
refers
to
a
fried
noodle
dish;
which
in
Penang
is
called
'Hokkien
Char'
or
'Fried
Hokkien
Mee'
or
'Fried
Hokkien
Noodles'.
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To Prepare
pan-roasted Chili Sauce :
-
Using a mortar & pestle or
blender,
grind garlic, shallots and
chili paste
-
Heat
wok on high, add
peanut or vegetable oil, add ground paste, bring
to a rapid boil, add sugar and salt
to
taste
-
Reduce heat to low,
pan-roast until color darkens, and oil starts to ooze from paste -
be careful not to burn!
-
Immediately pour the pan-roasted chili sauce into a small bowl, set aside
To Prepare Prawn Soup :
- In a stockpot, add pork ribs, 6 cups water, onion, salt to
taste, bring to a boil, simmer 30 mins or more, to extract the maximum flavor of
the pork ribs
-
Strain stock, when ribs are cool, pick meat off bones, reserve
for garnish
-
In another stock pot, heat 1 tbsp oil, sauté shrimp shells &
shrimp heads for 5-10 mins, add 4 cups water, flower crabs, salt to
taste, bring to a boil, simmer 20 mins or more to extract the maximum flavor of
the shrimp shells
-
Strain stock, discard shrimp shells & heads [and crabs, if
using], add the fresh shelled shrimps to stock to cook briefly, remove with a
slotted spoon, reserve for garnish
-
Combine the pork stock and the shrimp stock
-
Bring to a boil, add 4 tbsp of the pan-roasted chili paste, more
if you like it hotter
-
Add palm sugar, salt to taste, simmer for about 20
mins, then reduce heat to keep soup hot for serving
-
Meanwhile, lightly blanch bean sprouts and kangkung or spinach in boiling
water
-
To serve - add to each individual serving bowl, bean sprouts, kangkung
or spinach, thin rice noodles [meifun] and yellow egg noodles [chow mein]
-
Garnish with pork, shrimp and fried fish cake
-
Pour piping hot soup and top with fried shallots and hardboiled
egg half
-
Serve with a spoonful of extra pan-roasted chili sauce, to add to
your taste
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