Tuesday, January 8, 2013

Prawn Mee Hoon Soup

Last weekend was a lazy weekend for me. Really! I was not in the mood of cooking, in fact I dragged myself into the kitchen and it took quite a while to decide on what should lunch be. Actually, by right, generally, I have already prepared my menu a day ahead, but considering that office workload and house workload spilled over massively, I just couldn't get myself to think about anything else. In bed by 11.00pm, which in my book of sleep is considered early, but as I have said, the tiring day did rock-a-bye-hulla me just like that. Cracking my head as I sipped into coffee the next day, glad I was that at least I have already pre-stocked my fridge with some ingredients, and from whatever that was there, I brought out prawn shells/heads (Lemongrass Prawn Mee) which actually saved my day. 

Henceforth, while the heads and shells were simmered with water, I prepared the rest of the ingredients for assembling this Prawn Mee Hoon Soup (Ikan Bilis/Anchovies Mee Soup & Nyonya Curry Laksa). The rest is not a big time history, yet a small time kitchen cooking history of mine. Assembled alongside noodles/mee hoon, green veg, black fungus and fresh prawns (Pepper Tamarind Prawn Curry, Fried Prawn Wanton, Prawn Cabbage Coconut Gravy, Grilled Spicy Prawns, Tom Yam Prawn Fried Rice, Prawn Chilli Oyster & Prawn Yogurt Salad), generously ladled with prawn broth and garnished with spring onion, do not miss out on the chili dip for this hunger triggering Prawn Mee Hoon Soup. Take care everyone. Happy cooking!

For the stock
2 cups prawn heads and shells
2 tbsp oil
1 tsp anchovies granules (optional)
1 liter of water (or for the amount of stock needed)
Salt for taste

Accompaniments (as needed)
Fresh prawns - de-vein and rinsed
Mee hoon - soaked to soften
Bak choy or any other green leafy veggie – rinsed and cut into pieces.
Chinese black fungus - soaked to soften and sliced into long pieces
Spring onion - shredded
Calamansi lime
Chili Dip
1-2 tbsp dried chili paste
2 shallots - chopped
2 garlic - chopped
1/2 tsp shrimp paste/belacan powder
Salt for taste
2 tbsp of oil

For the broth
Into heated oil, fry prawn heads and shells till crispy.
Pour water and simmer over low heat for about 1/2 hour.
Drain off the heads and shells.
Pour back stock into the same pot.
Add granules and salt.
Stir and keep simmering over very low heat. 

For the dipping sauce
Fry all the ingredients in oil till till aromatic and oil splits. 
Remove and keep aside.

To serve
Blanch prawns, bak choy and fungus in the stock.
Add mee hoon into a bowl and top with blanched ingredients.
Pour stock over,, garnished with spring onion and pair with chilli dip and calamansi lime.
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  1. this is nice..
    my normal prawn mee is always red colour..
    yours have lots of vegetables.. good...

  2. What a wonderful recipe utilising the discarded parts of prawns! Nava, I loved the neat, new look of your blog. Wish you a very happy new year!

  3. I like the idea of making stock with left over prawn, this soup looks perfect Nava yumm. for a winter night.

  4. nvm try this kind of prawn mee before should have some try :)

  5. I have never cooked with prawns,so I don't know id we can use the shells but when I first tasted lobster bisque, the chef told me they use shells in it. You have used the shells just as we make chicken stock. The chilli dipping sauce sounds interesting with it.

  6. Hi Nava, would you believe I'm posting a prawn noodle soup this week too?! Great minds huh? I love this dish and your dipping sauce sounds yummy!

  7. one of my fave preps for somple noodles at home but i serve only wit cut chillies and a squeeze of lime or lemon.

  8. WOW! This is amazingly delicious. Mouth -watering!

  9. This made my mouth water how delicious it looks.


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