I have tried a couple of Malaysian restaurants here in the states, and everytime I ordered this Penang prawn mee, and everytime, I mean, EVERYTIME, they never fail to dissapoint me....it is not possible to get what you crave for or what you miss out THERE...
So I decided to attempt to make this laborious dish at home. I started by patiently saving all prawn shell and head every time I cook a prawn dish... I also sent out request to all my friends in NJ to save up their prawn head and shells for me!
As a result to our group effort...I am ready to make this delicious prawn noodle!
For the broth:
400-500 gms of prawn shell and prawn head (The more the merrier, actually)
2 lbs Pork ribs (I use stock ribs, its cheaper, and gives much more flavour)
15 Dried red chilies （Soaked in hot water）
1 tbsp of belachan
10 shallot （peeled）
3 cloves of garlic （peeled）
3-4 tbsp Fish Sauce to taste
1 tsp Heh Gor (Shrimp paste) optional
3 tbsp Palm suger or rock sugar
Salt to taste
Toppings & Noodles：
200 gms Shrimp
200-300 gms of cooked pulled pork (From the stock bones)
1 packet of Yellow oil noodle
2 pieces of rice Vermicelli (Soaked)
300-400 gm of Kangkung (Water convolvulus)
300-400 gm of Beansprout
2 hard boiled eggs (shelled and halved)
To make the broth, wash prawn shell and heads, scald pork ribs and wash away all frosty foams, in a big pot add 15 -18 cups of water, add the ribs, bring to boiling, simmer for about 20 minutes. And add half of the shrimp heads and shell now into the pot, continue boiling.
In another cooking pan, add 1 1/2 cups of oil and fry the remaining shrimp head and shells until crisp, filter out, add it to the stock and cook for another 1.5 hours.
Dish out all the shells, and ribs, discard shrimp shells and heads, and pulled cooked pork on ribs and set aside.
Filter the shrimp oil from frying shrimp shell just now, store it in a container, this oil could be save for other purpose.
While the broth is cooking, prepare chili paste, grind together red chilies, shallot, garlic and belachan, fry it with 6 tablespoon of oil till fragrant and oil separated at the edge.
Scoop out chilli paste and leave about 2 tbsp spoon worth, stir fry Shrimp for topping.
Season broth with chili paste, sugar, fish sauce and shrimp paste. Adjust to taste accordingly.
Boil eggs, shell and halved, loosen the oil noodle, soak rice vermicelli in warm water, clean water spinach (kangkung). Scald all these ingredients separately.
To serve, place all ingredients in a bowl
Pour in piping hot broth, and garnish with fried shallots...
I made these for our NJ Chinese group gathering... ready for party!
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