Monday, March 14, 2016

Penang Mee Udang (Prawn Mee)

Say all you want, think whatever you like and perceive as you prefer, for me, blogging has been my hobby for the last 6 years and plus. However, as easy as it may sound, trust me, blogging is easier said than done. Its basically time. Time for literally everything. Picture taking, picture adjusting, words for starting off your intro before introducing your recipe, and I can go on and on why blogging is sincerely really time taking. If you are blogging full time, well and good, best of luck to you, for the rest of us who are balancing a whole list of other things, oh god, its really a matter of how far can you keep your blog going. Not to forget that blogging has become a source of income and a medium to fame and fortune as well. Of course bitching due to who is a better blogger or who is more in demand as blogger comes as a package. 

Honestly everyone, blogging can also be a health ruiner. Back pain, shoulder pain, teary eyes, muscle pull and cramps I don't think will do any good for none of the bloggers, of course some won't admit, people like me rather be honest. I am definitely not doing any good in the health account. So, logically I have learned that I must cut down on blogging if I want to keep my health. Nevertheless, once you have started blogging and you have been in the blogging sphere for a few years, sad it is be if you let your blog die slowly, softly or permanently. At least, put up something at least every once a week. Of course, undeniably, there are now other social media platforms which by far has taken over blogging, these days, we have another set of popular stars known as social media influencers. Whatever, I, for as long as I can, I want to keep Nava K going. 

Lemme roll out another recipe of mine today. Obviously, as you have noted, it can't be none except another typical traditional Malaysian dish (Nasi Minyak, Cencaru Sumbat, Nasi Lemak, Pucuk Ubi Lemak & Keluak Nyonya Fish Curry). This Penang Mee Udang (Prawn Mee) is the other side of the coin to the Chinese style Prawn Mee though, the crux ingredient is still prawn broth. Prawn broth made with prawn shells and skin I have been collecting (Prawn Wanton Noodle Soup, Cantonese Seafood Yee Mee & Prawn Curry Laksa). Indeed, a lengthy process for making this Penang Mee Udang (recipe adapted from balannambiar), but its all so worth the time for its wholesome luxurious deliciousness. By the way, the prawn gravy/ kuah is also loveable with rice (Fried Prawn Mee & Seafood Tom Yam Noodle Soup).  
For the prawn broth
1 1/2 cups prawn shells/heads 
4 cups water
3 tbsp oil

For the anchovy broth
One handful of anchovies/ikan bilis
1/2 inch smashed ginger
1 anchovy cube/anchovy granules
2 cups of water

For the sambal/chilli dip
10 dried red chillies (soaked to soften)
1/2 inch roasted belacan/shrimp paste
1/4 cup oil

Other ingredients/for assembling (as needed)
1 or two smashed lemongrass/serai
Fresh prawns - de-vein and leave the shell on
Yellow noodles - blanch to soften
Fried shallots
Sliced red chillies
Boiled eggs
Bean sprouts - blanch to soften
Boiled potatoes
Sliced spring onion
Sliced coriander leaves
Calamansi lime/limau kasturi

For the prawn broth
Heat oil and fry prawn shells/head till crispy.
Pour water and simmer over low heat to reduce to 1/3.
Cool down, blend, strain and pour back in the pot.
Keep aside.

For the anchovy broth
Simmer anchovies, ginger, anchovy cube  and water over low heat to extract broth.
Strain and combine with prawn broth.
Keep aside.
For the sambal
Blend chillies with belacan for a thick paste.
Heat oil and fry the paste till aromatic and oil floats.
Remove and keep aside.
The rest of the method
Now, put a little of the sambal in a pot and keep the balance for pairing with the mee later.
Pour in the broth.
Add smashed lemongrass and season with salt.

Keep this broth simmering.
For more broth, you can add water but do taste to balance up the flavours.
Blanch prawns in the broth (before or after blending).
Thereafter assemble with the rest of the ingredients as listed above except for the calamansi lime and remember, the lemongrass we have already used.
Pour gravy/kuah over and serve with the sambal and lime.

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  1. Hi Nava, your prawn mee look very inviting. Nice pics. I love prawn mee too,anytime,any day.

    Take care of your health. Too long hours, too often in front of computer and whasapp can cause blur vision, teary eyes, headache, etc..... I slow down in blogging now and also not very active in FB or else the butt also glued to the chair.

    Have a nice day, regards.

  2. It looks amazing will like to try this dish.

  3. We love having this in the restaurants here...yours look so yum...

  4. Great recipe. Yup blogging does take a toll, I think it's better to cut down on post than permanently shutting down :)

  5. I agree...getting in touch with regular readers is wonderful and it's important too.
    The colours on this dish pop out. This is so beautifully presented. Love Malaysian food!

  6. I love prawn this dish look absolutely yum.

  7. Prawn broth sounds really delicious.. the final dish I know must be full of flavors, love the color too.

  8. I did the same thing, from 4 posts a week now 1 post a week, other things in life matters most than blogging. BTW how do i make sambal without shrimp paste?

  9. The prawns mee looks too tempting.. I agree and can so relate with headache and teary eyes...tale care dear..

  10. This looks so tasty! I love that you made the broth using those prawn heads.

  11. Lovely post! Maybe we could follow each other on GFC and instagram @djonovic_milica? If yes, follow me and I follow back as soon as I see it.
    Let me know with a comment on my Blog


  12. Nava, I can relate to everyword !!!! As you have rightly said, there is more to life than blogging and as it is your passion, do keep writing . Social media is the one that is stressful and FB is a killer as you can never get enough of it !

  13. take care of your health first...a lovely prawn recipe will take away all the worries

  14. WOW! Mouth watering. I love prawns and this recipe loaded with burst of flavors is a must try. Bookmarked.

  15. Definetely agree, there is more to life than blogging.. I myself took a break.. since issues more important were taking a back seat.. So get well is more important than anything else...Wonderfully captured post.. loved the pics:)

  16. What u r going thru is what I am going thru as well.. sitting in front of a computer has made me so fat and anxious all the time.. not to mention eye problems.. U must set aside some me time fr sure.. the recipes u hv shared here is so easy to make.. wud love to try it someday

  17. I love your recipes and it is looking so yummy that i want to eat it right away :)
    It is great decision to slow down and focus on other aspects as well :)

  18. yummy,in Penang they called it hokkien mee

  19. Prawn mee is soooo inviting, iam coming over, done with just looking at the pictures.

  20. Take care of your health dear...Same thing happened to e also few months back..your prawns is so inviting. .loved the way you have presented your dish

  21. Yum! This looks so delicious! Can't wait to try it!


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