Malaysia

Penang Prawn Mee

Name: Penang Prawn Mee
Total time: 90 min
Yield: 3
Cuisine: Malaysia
Ingredients: 400 g Prawns (with shells); 500 g Pork bones; 300 g Yellow noodles & rice noodles; 2 tbsp Chili paste; some of each Egg & bean sprouts; some of each Shallots & garlic

Prawn noodle soup with deep red broth

Penang prawn mee, also called hae mee, is a prawn noodle soup whose deep red broth is cooked from prawn shells and pork bones.

The intense broth is a landmark of Penang street food and is served with prawns, egg and chili oil.

Servings3

Time90 min

LevelAdvanced

Ingredients

Prawns (with shells)400 g
Pork bones500 g
Yellow noodles & rice noodles300 g
Chili paste2 tbsp
Egg & bean sproutssome of each
Shallots & garlicsome of each

★ = available authentic in the Asia Boutique

Preparation

Toast the prawn shells and boil with pork bones.
Strain the broth and deepen it with chili paste.
Briefly cook the prawns in it and remove.
Put noodles and bean sprouts into bowls.
Ladle over broth, top with prawns and egg.

Make it original

Chili paste for penang prawn mee is in the Asia Boutique.

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