Penang Hokkien Mee

Penang Hokkien Mee

[ a.k.a. Prawn Mee ]


  • 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'.

Don't Forget The Belacan!!

Don't Forget The Belacan!!


        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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