Penang Hokkien Mee Recipe
Penang Prawn Mee
1.5 kg medium size fresh prawns
600g pork bones
150g pork loin
2 chicken carcasses
1.5 litre water
1 tsp chicken stock powder
1 small piece of rock sugar
Salt to season
1/2 packet of dried rice vermicelli
2 hardboil eggs
Small bunch of kangkung ( water convulvus)
1/2 packet of beansprouts
Sambal (your own sambal)
1. Blanch the chicken carcass and the pork bones. Rinse under running water to remove any remaining scum, set aside.
2. Remove the heads of prawns, shell and devein them. Keep the prawn meat in the fridge.
3. Heat 1 tbspn oil in a pan, add the ginger slices and gently fry the prawn heads and shell until the oil turns a bright orange hue. Drain the prawn heads and shell and put into a big stock pot together with the chicken carcass and pork bones. Add 1.5 litre of water and bring to a boil. Sift out any floating scum and turn down to simmer for 1.5 hours.
4. Add in the pork loin and continue to simmer for 10min. Remove the pork loin and let it cool before slicing into thin, bite size pieces.
5. Season the soup with salt, chicken stock powder, pepper, and rock sugar. The soup should be on the salty side. Strain the stock over a muslin cloth and keep on a slow simmer whilst preparing the rest of the dish.
6. Using a deep sift, gently blanch the prawn meat over the simmering stock. Set aside.
7. Bring another pot of water to a boil and blanch the noodles, water convulvus and beansprouts. Portion out to 4 noodle bowls, top with slices of hard boil eggs, prawn meat and pork loin. Ladle a good portion of soup onto the noodles and serve immediately.