Prawn Mee (or Hokkien Mee as the Penangnites call them) is my favourite hawker dish. Whenever I’m at a hawker centre, unless I was sick or didn’t feel like it (which wasn’t often), I would definitely order this dish. Since coming to Aus, I would have to say this has been my strongest craving. Last year, a close friend shared the secret to his grandmother’s Prawn Mee. After a few trial and errors, I finally made a soup base which even I would have to say I am proud of. For those of you wanting to make this at home, I suggest you start storing the prawn shells (every single one of it, especially the head) ahead of time. I collected mine over a period of 4 months before making this dish. The soup was boiled for nearly 10 hours over low heat. The only thing I am still trying to perfect is the chilli. Anyone with a good recipe to share? :p
- Prawn shells (lots of it)
- Bean sprouts
- Pork fillets
- Eggs, hard boiled
- Pound (or blend) prawn shells till mashed up.
- Heat oil in wok and fry belacan till fragrant. Add prawn shells and fry till fragrant.
- Boil water, add prawn shells to water and bring to boil. Lower heat and allow to soup to boil for at least 6hours. Add salt, pepper and sugar according to taste.
- Just before serving, steep pork in soup till cooked. Slice it, set aside. Halved the eggs and blanched bean sprouts.
- Divide noodles, pork, egg and bean sprouts into bowls and pour soup over. Bon appétit! :p