How to Make Penang Hokkien Prawn Mee AT HOME | 槟城福建虾面

Warm-up your soul with a good bowl of Penang Hokkien Prawn Mee! Prawn stock made with lots of prawn heads, prawn shells, pork ribs, and a spicy chili paste (rempah!). Join us for more cinematic cooking! bit.ly/3mVCq78
Hokkien prawn mee is super popular in Penang, Malaysia, and can be difficult to find a good bowl here in the states. But don't worry! This recipe will surely satisfy your taste buds!
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PENANG HOKKIEN PRAWN MEE - 2 Servings
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Prawn Stock:
~250g (6 large) Pork Ribs
250g Prawn Heads & Shells - the prawn heads I used were huge and represented ~225g.
6 Cups Water
1 TBSP Dark Soy Sauce
1 TBSP Fish Sauce
15g Rock Sugar
3 TBSP Neutral Oil
Salt to Taste (I used ~1/4 TBSP)
Chili Paste (Rempah):
15g Dried Chilies - seeds removed if you don't want it spicy
80g Shallots
20g Garlic Cloves
1/2 TBSP Belacan
1-3 TBSP Water - start with 1 tbsp and add more if needed
1/4 Cup Neutral Oil
Noodle Options: I like a combination of Fresh Egg Noodles and Bee Hoon
Fresh Egg Noodles
Bee Hoon - rice noodles
Dry Ramen Noodles
Toppings:
Prawns
2 TBSP of the Sauteed Chili Paste (Rempah)
Soft-Boiled Eggs
Fried Shallots
Instructions:
Par-boil the ribs for 5 minutes and rinse off any scum
Saute the prawn heads and shells in 3 TBSP of oil until fragrant. ~3 minutes.
*Do not wash the pan/wok - we'll use it to saute the chili paste.
In a separate pot, combine the sauteed prawn heads and shells, pork ribs, and 6 cups of water.
Bring to a boil, cover, reduce heat to a medium-low and simmer for 1-2 hours.
Blend together all the chili paste ingredients except for the oil.
Start off with 1 TBSP of water and add more if needed if the chili paste isn't coming together.
Heat up 1/4 cup neutral oil in the same pan/wok you used to saute the prawn heads/shells.
Add the chili paste and saute on medium-high heat until all the moisture is gone and it becomes dark red in color. ~3-5 minutes.
Transfer the chili paste to a bowl.
*Do not wash the pan/wok - we'll use the residual chili paste to saute the prawns.
Taste the prawn stock. If it has a strong prawn flavor it is done!
Scoop out any orange foam/scum.
Remove prawn heads and shells and squeeze out as much liquid as possible.
Season the prawn stock with 1 TBSP dark soy sauce, 1 TBSP fish sauce, and 15g rock sugar. Adjust to your liking.
Mix in HALF of the sauteed chili paste.
Set aside 2 TBSP for garnish. You can save the remaining chili paste for a future batch.
Cover and simmer for another 20-30 minutes or until the pork ribs are almost fall off the bone tender.
Remove and set aside the pork ribs.
Strain the prawn broth to remove the floating chili paste.
Saute the prawns with 1 TBSP of oil and a pinch of salt until cooked. ~3 minutes. Set aside.
Cook noodles according to package instructions.
I like using a combination of fresh egg noodles and bee hoon (rice noodles).
Plating:
Place noodles in a bowl followed by prawns, pork ribs, & soft-boiled eggs.
Ladle in the broth and top off with some fried shallots and a spoonful of the sauteed chili paste.
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📸 tech
Camera Body: Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Lens: Canon RF 24-105mm f/4L IS USM
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Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Tripod: Mefoto Travel Tripod
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Lighting: Softbox Lights
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