Name: Penang Hokkien Mee (Prawn Noodle Soup)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 220 g Prawns, shell-on if available; shells reserved for broth; 120 g Egg Noodles, fresh or softened as per packet; 80 g Rice Vermicelli, soaked until pliable; 2 Egg, boiled and halved; 1 cup Water Spinach, cut into short pieces; 1 cup Bean Sprouts, rinsed and drained; 3 clove Garlic, minced; 6 Dried Red Chili Peppers, soaked and blended; ½ cup Shallots, roughly chopped; ½ tsp Shrimp Paste, belacan-style; 1 tbsp Soy Sauce; 1 tsp Sugar; 2 tbsp Cooking Oil, divided; 4 cup Water, for broth; 1 tsp Salt, adjust to taste

1 hr 10 mintotal

Prep 25 min · Cook 45 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Peel the prawns if shell-on. Keep the shells for broth and reserve the cleaned prawns separately.
Heat a little oil in a pot and fry the prawn shells until fragrant and orange. Add water and simmer to make a prawn broth.
Strain the broth and discard the shells.
Blend soaked chilies, shallots, garlic, and shrimp paste into a paste.
Heat the remaining oil and cook the chili paste until darker and aromatic.
Add the prawn broth, soy sauce, sugar, and salt. Simmer so the flavors come together.
Add cleaned prawns and cook just until opaque. Blanch water spinach and bean sprouts briefly in the hot broth.
Place egg noodles and rice vermicelli in bowls. Ladle over the hot broth, prawns, greens, sprouts, and boiled egg.

How to tell it's done

The broth should be reddish, savory, and prawn-rich; prawns should be just cooked and noodles springy.

Getting it right

Tip

Frying the prawn shells before simmering gives the soup its signature Penang-style depth.

What to serve it with

Serve hot as a full lunch or dinner bowl with extra chili paste on the side.

Substitutions

If shell-on prawns are unavailable, use cleaned prawns with a good seafood or chicken stock, but the broth will be less deep.

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Ingredients