Prawn Mee Recipe

Prawn mee is a mouthwatering Chinese noodle dish made with prawn stock, noodles, and  toppings, served with a spicy dip. There are a few varieties, including the Penang version, Hae Mee, and another called Mee Yoke. Whatever the style, the heart of prawn mee is the prawn stock (PRAWN FRIED MEE).

How to make prawn stock
Simmer prawn heads and shells in water to extract flavor.
You can also lightly fry the heads and shells in oil first.
Pour water, add salt, and simmer to extract the prawny stock.
Strain to discard the heads and shells.

This is the stock which basically is the base of the prawn soup.

 

There is also another element, which is the sambal, or chili dip. It is added to the prawn stock and seasoned.

 

How to make sambal/spicy dip

Fry dried red chili paste, which includes roasted belacan (shrimp paste), in oil with some salt.

Fry till aromatic and the oil splits. 
Remove and set aside.

 

Toppings usually include water spinach (kangkung), egg, blanched prawns, crispy fried shallots, and spring onion. Don’t forget the noodles (FISH BALL NOODLE SOUP).

 

This is one of the easiest homemade prawn mee recipes. Noodles in spicy, prawn-filled soup with toppings, garnished with spring onion. It’s the utter satisfaction of a home version of prawn mee.

Ingredients

10 cups of prawn stock 

Fresh prawns - shelled and de-veined

Mee Hoon - blanched in hot water to soften

Kangkung (water spinach) -  remove roots, slit the stem into two and chopped into 1-inch lengths  

Boiled eggs

Fried shallots

Spring onions - thinly sliced

Lime wedges

Method

Simmer stock and add a scoop of the chili dip.

Taste and if needed, add more chili dip or even salt. 

Keep it simmering. 

Blanch fresh prawns in the soup until cooked, then slice into two. .

Blanch the kangkung in the broth to soften.

In a bowl, assemble the noodles with prawns, kangkung, eggs, fried shallots, and spring onions.

Pour the broth over the top.

Serve with extra chili dip and lime wedges.