Penang prawn mee

Penang prawn mee

0 stars

Mouth-watering penang prawn mee in your own kitchen! The cooking is surprisingly simple. This dish upcycles a lot of ingredient from your other meals by turning them into yummy key ingredients.

Preparation 30 mins
Cooking 140 mins

Main

Malaysian


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Tips:

Turn waste to gold!

  1. Save your leftover nasi lemak sambal for this dish. Freeze it for long-term storage.

  2. Save your prawn shells from previous cooking.

Possible replacement:

  1. Pork bones can be replaced with fish bones.

  2. The choice of noodles is inspired by a prawn noodle seller who swore by yellow noodles and rice vermicelli (beehoon) only for her prawn noodles. However you can switch it to any types of noodles to your liking.

  3. The quantity of eggs, Chinese water spinach (kangkung) and noodles can be adjusted to your own liking. You can also add beansprouts if you prefer. Eat more veggies!


Ingredients

Servings:  
300 g
pork bones
1
red onion(s)
200 g
prawn shells
1 l
water
5
garlic clove(s)
1 tsp
salt
3 tbsp
chilli paste (cili boh)
6
prawns
2
egg(s)
200 g
yellow noodles
200 g
rice vermicelli noodles
300 g
Chinese water spinach

Steps to Prepare

Step 1 of 9

    • 300 g pork bones

Boil pork bone for 1-2 minutes to wash away blood.

Step 2 of 9

    • 1 red onion(s)

In a wok, fry onions until golden brown. Set aside as garnishing later.

Step 3 of 9

    • 200 g prawn shells

Prepare prawn shells - Make sure any liquids from prawn shells have been drained prior to stirfrying. Then in the same wok as the earlier step, stir fry prawn shells till deep orange.

Step 4 of 9

    • 1 l water
    • 5 garlic clove(s)
    • 1 tsp salt
    • 3 tbsp chilli paste (cili boh)

Now you are ready to make soup base. Transfer pork bones, stirfried prawn shells to a new pot of boiling water. Add garlic. Simmer for 2 hours.

At the end of the simmer, sieve away prawn shells, add salt and sambal to taste.

Step 5 of 9

    • 6 prawns

Using the soup base, boil prawns. Set aside.

Step 6 of 9

    • 2 egg(s)

Boil eggs. Cut it into half.

Step 7 of 9

    • 200 g yellow noodles
    • 200 g rice vermicelli noodles

Boil noodles and beehoon. Set in bowl as base.

Step 8 of 9

    • 300 g Chinese water spinach

Separate kangkung into leaves and stems. Cut stems into 2 inch long. Boil the stems for 2 minutes, then add the leaves, boil for 1 minute. Drain away the water.

Penang prawn mee Step 9

Step 9 of 9

To the bowls of noodles, add pork bones, boiled chinese water spinach (kangkung), eggs, prawns. Then add soup. Finally, add fried onions as garnish.

Published: April 19, 2020


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