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Penang Hokkien Prawn Mee

Name: Penang Hokkien Prawn Mee
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: other
Ingredients: prawn shells; fresh prawns; pork bone; chicken feet; minced lean pork; dried chilies; Dried shallot; belachan; Salt; sugar; tamarind water; light soy sauce; rock sugar; hard-boiled egg; water spinach; bean sprouts; yellow noodles; beehoon

groups4 servingsspeedHardcountertopsPrep: 15 minsskilletCook: 150 minsscheduleTotal: 165 minsoutdoor_grillBoiledlocal_fire_departmentMedium

Allergens:warningShellfishwarningSoywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

16 Steps Total

Preparation

00:00:09

Put a large amount of prawn shells into a colander
Rinse thoroughly with clean water and drain completely

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Watch out

Prawn shells must be completely drained, otherwise hot oil will splatter violently.

Ingredients:prawn shells

Tools:colander

Active Cooking

00:00:36

Put big pork bone and chicken feet into a pot of cold water
Heat over medium heat until boiling, remove scum as blood water comes out
Scoop out pork bone and chicken feet and rinse clean with water

local_fire_departmentMedium heat, about 10 minutes

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Watch out

Pork bone and chicken feet must go into cold water, otherwise blood impurities will trap inside and make broth cloudy.

Ingredients:pork bone (1 piece)chicken feet (6 piece)

Tools:Saucepan

Active Cooking

00:01:05

Slice 50g dried shallots
Pour oil into wok and fry shallot slices
Scoop out immediately when shallots turn golden brown and crispy
Spread on kitchen paper to drain oil

local_fire_departmentMedium heat, about 5 minutes

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Watch out

Scoop out shallots as soon as golden, otherwise residual heat will burn and bitter them.

Ingredients:Dried shallot (50 g)

Tools:wokstrainer

Active Cooking

00:01:40

Use the leftover shallot oil from frying shallots
Pour drained prawn shells into the wok and stir-fry
Stir-fry continuously until shells turn completely red and emit rich prawn aroma
Cool down slightly and put into food processor to blend

local_fire_departmentMedium heat, about 8 minutes

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Watch out

Shells must be stir-fried until fully red and dry before blending, otherwise broth will lack rich flavor.

Ingredients:prawn shells

Tools:wokfood processor

Preparation

00:02:07

Put the blended prawn shells into a soup bag
Tighten the bag opening and tie securely with cotton string
Submerge the whole bag into the boiling broth pot with pork bones and chicken feet

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Watch out

Soup bag must be tied tightly, otherwise crushed shells will leak into the broth and be hard to strain.

Ingredients:prawn shells

Tools:soup bag

Active Cooking

00:02:22

Put 300g lean pork into the boiling prawn and bone broth
Cover with lid and simmer over medium-low heat for 40 minutes
Scoop out lean pork after cooking

local_fire_departmentMedium-low heat, 40 minutes

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Watch out

Do not overcook lean pork, remove right at 40 minutes or the meat will become dry and tough.

Ingredients:minced lean pork (300 g)

Tools:Saucepan

Active Cooking

00:02:34

Place 15g belachan on a lined baking tray
Bake in oven at 170 degrees for 8 minutes (or dry-fry in a wok until fragrant)

local_fire_department170 degrees, 8 minutes

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Watch out

Belachan must be thoroughly baked or toasted, otherwise raw fishy smell will ruin the sambal flavor.

Ingredients:belachan (15 g)

Tools:baking trayoven

Preparation

00:02:47

Soak 20g dried chili in boiling water
Ensure dried chili is completely softened before use

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Watch out

Dried chili must be fully softened, otherwise blending will leave tough skin pieces affecting texture.

Ingredients:dried chilies (20 g)

Tools:bowl

Preparation

00:02:52

Put softened dried chili, chopped 50g shallots, and most of the baked belachan into the blender (reserve 1/3 belachan for later)
Pour a little oil to make blending easier
Blend all ingredients into smooth chili paste

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Watch out

Adding a little oil helps blade rotation, ensuring the chili paste blends smoothly and evenly.

Ingredients:dried chilies (20 g)Dried shallot (50 g)belachan (10 g)

Tools:blender

Active Cooking

00:03:17

Pour oil into pot and add the blended chili paste
Stir-fry slowly over medium heat until chili and red oil completely separate and paste turns dark red
Add 0.5 tsp salt, 1 tsp sugar, 2 tbsp tamarind water
Continue stir-frying until well combined, then scoop out

local_fire_departmentMedium heat, about 15 minutes

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Watch out

Stir-fry sambal patiently over medium heat, otherwise it will burn and turn bitter before cooking through.

Ingredients:Salt (0.5 tsp)sugar (1 tsp)tamarind water (2 tbsp)

Tools:Saucepan

Active Cooking

00:03:51

Put 6 fresh prawns into the remaining chili oil in the pot after frying sambal
Stir-fry prawns, coating them with the freshly made sambal chili
Scoop out prawns once they turn fully red and cooked through

local_fire_departmentMedium heat, about 3 minutes

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Watch out

Do not overcook prawns, remove as soon as they turn red and curl up, or meat will become tough.

Ingredients:fresh prawns (6 piece)

Tools:Saucepan

Preparation

00:04:06

Rub a little salt on the cooked lean pork while hot to add flavor
After cooling, slice the lean pork thinly with a kitchen knife

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Watch out

Rub salt on pork while hot so it absorbs, let cool slightly before slicing for clean cuts.

Ingredients:minced lean porkSalt

Tools:cleavercutting board

Active Cooking

00:04:22

warningStay safe

Must wear heat-insulating gloves when moving hot soup pot or pouring boiling broth, otherwise severe burns will occur.

Open lid after simmering broth for 2.5 hours
Use tongs to remove pork bones, chicken feet, and prawn shell bag
Strain the boiled broth through a colander to remove all residue and make it clear

local_fire_departmentMedium-low heat, 2.5 hours

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Watch out

Be careful not to splash boiling broth when straining, pour steadily.

Ingredients:pork bonechicken feetprawn shells

Tools:colandertongs

Active Cooking

00:04:41

Reheat the strained clear broth to a boil
Add 2 tbsp of prepared sambal chili and chili oil
Add 1 tbsp light soy sauce, 1 tbsp rock sugar, 1 tbsp belachan
Finally add the reserved 1/3 fried shallots
Cover and simmer over medium-low heat for 30 minutes

local_fire_departmentMedium-low heat, 30 minutes

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Watch out

Stir seasonings well after adding, otherwise sugar sinking to the bottom will burn and ruin taste.

Ingredients:light soy sauce (1 tbsp)rock sugar (1 tbsp)belachan (5 g)Dried shallot

Tools:Saucepan

Active Cooking

00:05:04

Prepare a small pot of boiling water to cook hard-boiled egg
Use a colander to blanch water spinach and bean sprouts in boiling water
Then blanch yellow noodles and beehoon in boiling water, drain and put into bowls

local_fire_departmentHigh heat, about 3 minutes

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Watch out

Do not blanch noodles and vegetables too long, remove once softened in boiling water or they will get mushy.

Ingredients:hard-boiled egg (2 piece)water spinach (200 g)bean sprouts (200 g)yellow noodles (200 g)beehoon (200 g)

Tools:Saucepan

Active Cooking

00:05:23

In a bowl containing blanched yellow noodles and rice vermicelli, top with water spinach, bean sprouts, sliced lean meat, sautéed fresh prawns, and half a boiled egg
Pour the piping hot prepared Penang Hokkien prawn broth over
Finally, sprinkle with crispy fried shallots and pork lard croutons on top of the bowl, and serve with a spoonful of sambal chilli

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Watch out

Be careful of the hot steam scalding the hands when pouring the hot soup, and best consumed while hot.

Ingredients:yellow noodlesbeehoonwater spinachbean sproutsminced lean porkfresh prawnshard-boiled egg

Tools:bowlLadle