Penang Hokkien Mee Recipe (Prawn Mee / Har Meen / Mee Yoke / 福建虾面)
Penang Hokkien Mee Recipe | rasamalaysia.com
1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
1.5 lbs of pork ribs (cut into pieces)
Salt to taste
30 dried chilies (deseeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil
1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)
1/2 pound of lean pork meat (boiled and sliced thinly)
1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered)
Some fried shallot crisps (store-bought)
- Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
- Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock.
- Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier.
- Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
- Add rock sugar and salt/fish sauce to taste.
- To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
- Serve immediately with more chili paste to taste.
Originally posted on April 2, 2007. Updated with new photos.
This divine bowl of Penang Hokkien Mee (Prawn Noodle) took me months of hard work and patience. I mean months, not days, and certainly not hours.
To concoct a pot of pure shrimpy stock that is signature to this Penang hawker food dish, one has to have heaps of shrimp heads. Yes, I am talking about a ziploc bag (a BIG one!) full of shrimp heads. While I eat shrimp all the time, it’s a completely different matter when it comes to saving up their heads.
It’s impossible to get good Hokkien Mee here in the US, so for the past few months, I bought only head-on shrimps. Patiently and religiously I saved up their heads so I could make this at home…
This past weekend, the ziploc bag was finally so full that I could no longer zip it up. I quickly rushed out to the nearest Asian supermarket and got myself all the other ingredients–pork ribs, bean sprouts, noodles, etc.–and started cooking this famous hawker delicacy. The end result was a pot full of real prawny stock that was as close as what you get in Penang. It was really satisfying slurping up the soup and had unlimited topping of pork ribs that fell off the bones! Mmmm…
While Hokkien Mee is made famous by Penang hawkers, it originated from the Fujian province in China, and hence the name “Hokkien” (which means Fujian in its dialect) and “Mee” (meaning noodle). When I was in Xiamen in early 2006, I did validate this fact. I found Hokkien Mee (福建虾面) in coffee shops there. While the taste is almost the same, the one I had in Xiamen paled in comparison. The Malaysian version is considerably enhanced with better flavors, ingredients, and toppings.
Penang Hokkien Mee, the only hawker food dish that I seriously can’t do without. Do you want to have a bowl? ;)
PS: Elsewhere in Malaysia, Penang Hokkien Mee is called Har Meen (Cantonese dialect for Prawn Mee), Heh Mee (Hokkien dialect) or Mee Yoke. In KL, Hokkien Mee is a stir-fried noodle dish steeped in dark soy sauce with pork and serve with chili lime paste. Click here for Eating Asia‘s KL Hokkien Mee.
(Click Page 2 for the Penang Hokkien Mee Recipe)