Penang Prawn Mee
I've never tried making prawn mee before until very recently. Its so simple! The only problem really is saving up enough prawn heads. Hunky and I don't eat prawns all that often so it has taken us almost a year to save enough heads for the stock. What inspired me to make this dish was actually some lovely looking pork ribs I had bought. I suddenly remembered how delicious the prawn mee at Champs was (this was almost 10 years ago, I have no idea what its like now). It was a steaming hot bowl of pure gorgeousness topped with big and juicy pork ribs. With that in mind, it was full steam ahead. I had already made some chicken stock the week before so I used some of that and topped it up with more water and half a chicken that was in the freezer. I didn't add the chilli paste into the soup as I liked the pure unadulterated taste of the soup so much. This recipe fed 6 adults.
1.5L chicken broth
1 grocery bag of prawn heads
sugar & salt to taste
blanched kangkong, 3 hard boiled eggs sliced, deep fried shallots, 30 small poached prawns, 18 pieces of pork rib, blanched mee hoon
Blend together 5-10 dried chillies, 5 cloves garlic and 10 shallots together. Heat oil in wok and fry ingredients together until aromatic
- Bring ingredients to boil and then simmer for a few hours depending on flavour and how you want to reduce the soup. I used about a tablespoon of brown sugar and a teaspoon of salt.
- Remove all the bones and prawns, then put in the ribs for 1.5 hours.
- Shell prawns and clean thoroughly. Poach them in the soup and set aside.
- To serve, assemble cooked ingredients in a bowl before ladling hot soup over. Garnish with chilli paste and fried shallots.
On the left, all the shell and bones. To the right, aromatic and delicious stock!