Penang Hokkien Mee (Penang Prawn Noodle Soup)
Penang is an absolute paradise for foodies. With a rich tapestry of culinary delights from various cultures, you’ll be spoilt for choice. One dish that always tops my list when I visit is Penang Hokkien Mee (also known as Prawn Noodle Soup or Har Mee in central and southern Malaysia).
A Weekend Tradition 🍽️
Back when I lived in Malaysia, this was my go-to weekend brunch. My mum had a clever system: she’d ask the stall vendor to pack the soup separately, ensuring the noodles didn’t go soggy before I woke up. All I had to do was mix the noodles, ingredients, and broth in a bowl, pop it in the microwave, and voilà – ready to slurp away noisily!
The Secret to a Flavoursome Broth 🦐🐖
The real magic of Penang Hokkien Mee lies in its rich, flavoursome broth. Made from a combination of pork stock and prawn heads and shells, it’s a depth of flavour that’s simply irresistible. If you’re wondering what makes this noodle soup so special, it’s the perfect mix of ingredients:
Hard-boiled eggs 🥚
Water spinach (Ong Choi) 🌿
Slices of tender pork 🍖
Juicy prawns 🍤
Crunchy bean sprouts 🌱
And, of course, a dollop of hot & spicy chilli paste 🌶️!
Prawn Heads: The Key to Richness 🦐
Now, if you’re thinking of making this at home, a little tip – saving up prawn heads and shells is key. If you usually buy pre-shelled prawns, your broth won’t have the same richness. For the best results, grab a kilo of prawns with the shells on. Use half for your Hokkien Mee and save the rest for another delicious dish.
A Bowl of Comfort from Penang to London 🌍
When I made this dish in London, the familiar smell and taste instantly transported me back to Malaysia. There’s something so satisfying and comforting about it. And if you’re a fan of spicy food, don’t forget to stir in an extra spoonful of that fiery chilli paste – it adds an amazing depth of flavour!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4-6 persons
Ingredients:
300g chicken wings and drumsticks, skinned and fat removed
500g pork ribs or pork bones
5cm piece root ginger, peeled and crushed
5 garlic cloves, crushed
¼ tsp whole white peppercorns
15g dried chillies, deseeded, soaked and roughly chopped
3 garlic cloves, peeled and roughly chopped
2 tbsp sunflower oil
2 tbsp sunflower oil
1kg prawn heads and shells
500g raw shelled king prawns, deveined
200g lean pork loin
1 tbsp sugar
300g fresh hokkien noodles (egg noodles)
150g fresh rice vermicelli or 200g dried rice vermicelli
200g water spinach, rinsed and cut into 5cm length
150g bean sprouts, trimmed
2 hard-boiled eggs
some fried shallots
salt
12 dried chillies, deseeded, soaked and roughly chopped
50g dried shrimps, soaked
10 shallots, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
Method:
1. To make the stock, put the chicken pieces and pork ribs in a large pot, add enough boiling water to cover and boil for about 4-5 minutes to take out any impurities. Remove the solid pieces to a plate and discard the water. Rinse the pot and put the solid pieces back. Add the ginger, garlic and white peppercorns. Pour 2 litres of cold water and bring to the boil. Reduce the heat to a simmer for at least 2 hours, skimming off any scum from the surface as and when required. Remove the stock from the heat, take out all the solid ingredients and discard.
2. To make the chilli paste, blend the chillies and garlic until it becomes a smooth paste. Put the sunflower oil in a pan over medium heat, cook for the paste for about 10-15 minutes until fragrant or until the paste changes to a darker shade. Set aside
3. Bring the stock to a slight boil. Meanwhile, heat 1 tablespoon of the sunflower oil in a pan over medium-high, put the shells and heads of the prawns, fry for about 5 minutes or until they change colour. Transfer them into the stock, bring to the boil for a few seconds and simmer for 45 minutes. In the same pan, put the peeled prawns and cook until they change colour. Set aside.
4. Using a slotted spoon, remove and discard the prawn shells and heads from the stock. Skim off excess scum if necessary. Bring the stock to the boil and put in the pork loin and cook for 20 – 25 minutes. Use the tip of a paring knife to cut into the thickest part of the meat and the juices should be clear and not pink. Take it out and set aside to cool for 5 – 10 minutes, cut across the grain into thin slices, cover with cling film and set to one side.
5. Meanwhile, put all the ingredients of the spice paste in a mortar and pestle or a food processor and grind into a smooth paste. Heat the remaining of the sunflower oil in a pan over medium-high heat, add the spice paste and cook for about 10 -15 minutes or until fragrant. Then, add the spice paste in the stock and simmer for another 15 minutes. Add the sugar and season with salt.
6. Bring plenty of water to the boil in a big saucepan, blanch the fresh hokkien noodles and rice vermicelli for a few minutes to warm through. If using dried egg noodles, add them into the boiling water and cook for 3 – 4 minutes. Repeat the same for dried vermicelli, excepting cooking for only 2 – 3 minutes. Using the same pot of boiling water, blanch the water spinach and bean sprouts, divide into the bowls.
7. Heat through the prawns and sliced pork in the stock, take them out using a slotted spoon and divide enough portion into individual bowls and top with a quartered hard-boiled egg. Bring the stock to the vigorous boil, ladle the soup into the bowls and serve immediately. If you like, you can add the chilli paste in your noodle soup and sprinkle some fried shallots on top before serving.
