Prawn Mee (Malaysian style)

Prawn mee is a specialty noodle soup popular among the Malaysian Chinese. The uniqueness lies in the soup base, prepared with a humongous amount of prawn heads and shells coupled with pork bones concentrated to a thick, creamy, and highly aromatic broth.

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% Daily Values based on a 2,000 calorie diet

Step 1

Clean the prawn heads and shells, drain thoroughly.

Step 2

Heat some vegetable oil in a large pan or wok. Stir fry over medium heat.

Step 3

Add a few dried chiles, which is optional.

Step 4

Continue stir-frying until aromatic. Remove from heat.

Step 5

Add sufficient water to submerge the bone in a stockpot.

Step 6

Bring it to a boil. Skim off the scum floating on the surface from time to time.

Step 7

Cook the pork loin in the broth until fully cooked, fish out the pork and cut into slices,

Step 8

Add some rocking sugar.

Step 9

Simmer for three hours. Remove the bone.

Step 10

Crush the shrimp heads with mortar and pestle.

Step 11

Now return the crushed head to the broth and continue to simmer for an hour.

Step 12

Season with salt.

Step 13

Strain the broth

Step 14

Remove the yellow noodles from the packet, then rinse it thoroughly with plenty of water and drain.

Step 15

Soak the rice vermicelli in water for half an hour. Drain.

Step 16

Place the kangkung, beansprouts, yellow egg noodles, and rice vermicelli in a wire mesh strainer and blanch in boiling water for one and a half minutes. Drain and pour the vegetables and noodles into the serving bowl.

Step 17

Arrange the cooked prawn, pork slices, fish cake slices, and half of the hard-boiled egg on top of the noodles.

Step 18

Ladle the boiling prawn broth into the bowl.

Step 19

Sprinkle the fried shallots and scallions on top to garnish.

Step 20

Place the sambal in a soup spoon and serve along with the prawn mee.

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