Tuesday, January 8, 2013

Prawn Mee Hoon Soup

Think again before throwing away prawn shells/heads. Why throw when you can use to make a nice stock. Flavourful I have to say but with the option of adding chicken or anchovy granules/cubed stock. In fact the prawn stock is the same as for the prawn mee and other soup based noodle dish.  Rinse the shells/heads and store in the freezer. Can last for as long as you want. 

For this mee hoon soup, while simmering shells/heads over very low heat, prepare the rest of the ingredients. Timing will be just right for the stock will be ready for assembling with the noodles, veggies, black fungus and fresh prawns. Garnished with spring onion.  Not to be missed is the chilli dip we Malaysians must have. Otherwise we get fiery like the taste of the dip.  

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

Into the 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 the stock into the same pot.
Add granules and salt.
Stir and continue to simmer.
For the dipping sauce, fry all the ingredients in oil till it becomes a thick paste.
Remove and keep aside.

To serve
Blanch prawns, bak choy and fungus inside the stock.
Add mee hoon into a bowl and top with blanched ingredients.
Pour stock over and serve 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!


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