Penang Mee Udang (Prawn Mee)

The truth must prevail. Of course. If you have peeped into other peoples' recipe, you must admit. You must also credit (balannambiar). Pretty much says it all? But no. Believe me. I didn't wholeheartedly copy. My style is always my style. Though the idea came from the source I have already linked and I actually, I quite know it as well to a Chinese style mee udang (Hokkien Hae Mee). Maybe both in tandem or a distance from each other in terms of the gravy. Yet, prawn shells are the crux. And for Penang Mee Udang, making the gravy is quite a time taking technic. Yet it's all worthiness. Me and Penang cooking (Penang Acar, Penang Curry Mee, Penang Asam Laksa & Penang Hokkien Mee)? Me and prawns as well (Sambal Udang Pete & Prawn Curry Laksa)? Me and noodles dishes too (Maggi Goreng Mamak & Mee Goreng Udang)? Overall, Penang Mee Udang is simply splendid. Really and really mouthwatering. Trust me. Believe you. I bet you won't be disappointed despite, the list of ingredients and like I have already told you, time may be the other.   

Ingredients
For prawn gravy 
1 1/2 cups prawn shells/heads 
4 cups water
3 tbsp oil

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

For 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

Method
For 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 anchovy broth
Simmer anchovies, ginger, anchovy cube  and water over low heat to extract broth.
Strain and combine with prawn broth.
Keep aside.

For 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 -
Now, put a little of the sambal in a pot and keep the balance for pairing with mee later.
Pour broth into sambal in the pot.
Add smashed lemongrass and season with salt.

Keep  broth simmering.
For more broth, you can add water but do taste to balance up the flavours.
Blanch prawns in the broth.

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.