Obviously, the soupy version (Hokkien Mee) and Penang must be mentioned (Penang Curry Mee & Penang Assam Laksa) and my version is purely halal (Siew Yoke & Char Siu) whereby prawn broth taking the central stage as the main key (Prawn Curry Laksa & Prawn Noodle Soup). Basically, prawn heads and shells for the broth. Henceforth, next time you cook prawns, save the discarded heads and shells (Shrimp Coconut Milk, Shrimp Pho, Prawn Cocktail, Nasi Lemak Sambal Udang, Chinese Prawn Fritters & Tamarind Prawn Curry). Alright? Making Hokkien Hae Mee I must ensure you is not like brain dropping on the floor. We make the broth and also the sambal, thereafter, its all about assembling. Prawn broth generously ladled over noodles and garnished alongside kangkung/water spinach, boiled eggs, blanched prawns, fried shallots and spring onion, and extra sambal at the side and a lime wedge for squashing in, prior to us taking our moment to tucking into this happy tummy, yummy tummy Hokkien Hae Mee (Hakka Noodles & Chow Mein).
For the broth
3 cups prawn shells and heads
1 tbsp of oil
For the sambal/chili dip
1 tbsp dried chili paste
1 tsp belacan dried shrimp powder (optional)
(Note: you can also ground/blend dried red chilies with roasted belacan/shrimp paste)
2 tbsp of oil
A pinch of salt
Fresh prawns (remove shells and heads and de-vein)
Mee hoon/rice vermicelli (or other noodles) - blanched to soften
Kangkung/water spinach - cut off the roots, slid into two and slice into 1 inch length
Spring onion - shredded/sliced thinly
For the broth
Heat oil and when heated, fry shells and heads till crispy.
Pour about 1 1/2 litre of water.
(more water for more broth)
Simmer over low heat for about an hour.
Drain off the shells and heads.
Pour back the broth into the pot.
For the sambal/chili dip
Fry chili paste and shrimp powder in heated oil.
Continue frying till oil splits.
Season with a bit of salt.
Remove and keep aside
Add a scoop of the chili dip into the broth.
Season with salt if needed.
Blanch fresh prawns in broth for a couple of mins or until tender.
Remove, cool down and slice into two pieces.
Blanch kangkung in broth to soften and keep aside.
Assemble noodles with blanched prawns and kangkung, eggs, fried shallots and spring onion.
Pour broth over.
Serve with chili dip and lime wedge(s).
love the soup but more than that love sambal dip.ReplyDelete
You are the soup queen, so many yummy soup recipes you postReplyDelete
Keep in touch
drooling here..looks so flavourful & delish...loved that dip too...ReplyDelete
So lovely prawn mee.....This is new to me and ur pics tells how drool worthy it is :)ReplyDelete
noodle soup looks awesome .def a colorful meal ....ReplyDelete
wow, this looks yummy!! hearty yet comforting bowl of prawn mee!ReplyDelete
inviting prawn mee....nice to know the tip about making soup broth using prawn head and shell,Next time,I will not throw these partsReplyDelete
New one to me...the preparation of the broth is quite informative too...now I got it as to why I see people taking home the heads n shells of prawns. Nice comfort soup.ReplyDelete
Looks very comforting and filling.. Loved your photos..ReplyDelete
Looks so yummy,, wud love to give this a shot.. thanks fr sharing ♥ReplyDelete
Do check out my latest post.. Thank u :)
Looks so tempting Nava ! like a pic from a table in a restaurant :)ReplyDelete
This soupy noodle looks very yummy and tempting.ReplyDelete
I like it hot,best prawn mee is in Penang.ReplyDelete
Yummi-licious! Love the shots with the lights coming in! Did you buy those photography lighting recently?ReplyDelete
Looks good but I m vegetarian. ..ReplyDelete
Lovely clicks navi...
Amazing photography and a delicious recipe... this looks like a perfect combo :)ReplyDelete
looks absolutely delish. droooling.ReplyDelete
Its a pretty new combination for me Prawn Mee with Sambal dip. Quite inviting and great Pictorial.ReplyDelete
that last picture is really good nava...ReplyDelete
your soups are so tempting, delicious and awesome....ReplyDelete
Wow! I love the broth that is created by boiling prawns heads and shells. That flavour has no substitute. Making a soup out of that can take it a step ahead. As always, it's an amazing recipe with stunning imagery.ReplyDelete
interesting soup with prawn shells, love it!!!ReplyDelete
Drooling over this soup, I love the addition hard boiled egg on this soup!ReplyDelete
Luce muy delicioso y adorable color me encantan las sopas,abrazos :)ReplyDelete
wow, thats hard work especially cooking this brothReplyDelete
Wow, what awesome clicks... you would surely turn a vegetarian into the other :) HahaReplyDelete
Looks like you can set up a stall, Nava! Have a great week! xoxoReplyDelete
I can relate to your dishes well because I keep on tasting them, yours look so yum....ReplyDelete