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Penang Hokkien Mee Recipe (Prawn Mee / Har Meen / Mee Yoke / 福建虾面) http://rasamalaysia.com/recipe-penang-hokkien-mee-prawn-noodle/
February 24th, 2014 97 Comments

Penang Hokkien Mee Recipe (Prawn Mee / Har Meen / Mee Yoke / 福建虾面)

Penang Hokkien Mee (Prawn Noodle Soup) / 福建虾面

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Recipe: Penang Hokkien Mee (Prawn Noodle / Har Meen / Mee Yoke / 福建虾面)

Stock ingredients:

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

Chili Paste:

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)

Toppings:

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)

Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add rock sugar and salt/fish sauce to taste.
  6. 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.
  7. Serve immediately with more chili paste to taste.

Cook’s Notes:

  1. Traditionally, the shrimp heads and shells are stir-fried with oil until aromatic before adding them into the boiling water. I tried this step before and found that my “shortcut” method works equally well.
  2. The hawkers in Penang also blended the shrimp heads and shells after they are briefly boiled to extract all the flavors from the shell. Again, I tried this step before and found that my method works as well if you have plenty of shrimp heads and shells.
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97 comments... read them below or add one

  1. asiancuisinexpert says:

    Oh yeah,just to help you shorten the process of cooking,try get one pressure cooker..its not expensive to own one..and it cooks really fast..!and the flavor are even better. you can cook homemade soups with that as well and it really extract all the flavor out from the ingredients.

  2. Anonymous says:

    the correct way to make hokkien prawn stock is: colected prawn heads ( over a time ), fry the head and shells in a wok ( but don’t burn it) add 20 gram rock sugar and 10 gram rosted balacaan,cook for about 30 minutes with medium heat, add water from time to time. now place this cooked shells into a mixer and liquifid it,heat up again for a while (10 minutes) and get it through a sieve , discard the shells. now your prawnstock can be use for your purpose.

  3. ليبيا says:

    Great Point Thank you Man … i Like Your Blog !

  4. Anonymous says:

    Oh i miss prawn mee! im so glad you share the prawn mee recipe here. ;)

  5. John P. says:

    When I got to one of the many Penang Restaurants here on the East Coast, Prawn Mee is what I ALWAYS order. It’s in the Broth! The stuff is magical! My wife is going to try to make some here at home tomorrow.

  6. Melissa & Murray Cahill says:

    Hi, This looks yummy.. I have collected enough prawns heads to try your recipe this weekend. Just wondering if I( can add the prok ribs at the same time when the heads are boiling.. save time…?

  7. Rasa Malaysia says:

    Melissa – I would advise you to follow the proper steps because you need to toss away to shrimp heads. Pork ribs are going to stay.

  8. paul ooi says:

    as i sit in my office in khartoum looking at this picture, I am getting seriously tortured.

    • I can’t say I am envious where you’re sitting now ;P What are you doing in Khartoum of all places :( Sure hope you’re doing something great or making loads of money. Otherwise, home is calling, and not only my hokkien mee :)

  9. Cecilia says:

    browsing through i came across your mouth watering ‘ har mee’ ( * 0 * )“. perfect !
    now i could make my own quick and simply noodle.BTW i’m in Taiwan ….it has being years I have not tasted malaysian food ……( ˊ ˋ ).Too busy .

  10. chick1 says:

    。PENANG**********
    ONLY ONLY……1 STALLS OF HOKKIEN MEE IS very very CHEAP AND DELICIOUS…..THE PRICE OF NORMAL HOKKIOEN MEE ONLY RM2.00. WHEN THE HOKKIEN MEE ADD MEE ONLY RM2.50…THE HOKKIEN MEE IT WITH EXTRA —–Paikut & Hooncheong! only RM3.00per bowl. This stall is at JELUTONG near post office kopitian … the business hour 5.00a.m-11.00a.m
    when you over the business time the hokkien mee will finished…
    槟城****日落洞靠近post office 的咖啡店的福建面美味可口,价廉物美。。。普通一碗福建面只是二零吉马币(RM 2.00)…加面只是多加五十角钱。。。
    营业时间早上5点到11点。。。。
    过了营业时间那档福建面已卖完。。。。
    每一位顾客到来吃。。。。都是二十多年的老顾客了。。。 这档福建面是一对夫妻的。。。。

    • Yes. I remember that stall, I ate there a lot when I was in primary school because my tuition center was there. OMG, just the thought of it makes me drool now. Yummy.

  11. suestreet says:

    Dear author
    you are my heroine/hero, you r so great and passionate abt cooking, I am from perth, australia, just want you to know that i greatly admire your passion and how you do your research, this recipe is so authetic, however iw illl defintely tried it, I stumble onto your website by c`hance and I am so happpy. so great work and keep up the passion, cheers from down under.

  12. Jean Sushi says:

    All your photos look so delicious, it makes me want to try to make my own. I am residing in Yunnan, China, so if I want to eat Hae Mee, I would have to cook it myself.
    May I use your recipe?

  13. Pingback:Penang Hokkien (Prawn) Mee « LIVE . LOVE . HURT . HOPE

  14. Christine says:

    Hi, may i know this recipe is enough for how many bowls of hokkien mee or for how many person?

    Thanks

  15. Watch says:

    Could you please show us how to make yellow noodle? I live in a country where it’s not available.

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  19. TAC says:

    Now you can cook with Prawn Noodle Paste, quick and easy. For info, please contact me through smartfoodtech@gmail.com

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  22. Tina says:

    Hi! I’m an overseas student trying to replicate this dish for my friends. But one of my friends cant take pork, is it possible to do this dish with chicken stock instead?

  23. Pingback:Penang Hokkien Mee Recipe (福建蝦面) | RickyXblue's Blog

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  25. Love love har mee…. it’s literally mouth watering just looking at your pics…seriously.

  26. Joanne says:

    Oohhh yum!! Definitely have to try this. What size ziplock bag did you use? (Quart, Gallon, etc.)

  27. Loke2112 says:

    No I’d rather just make ramen noodles with salad shrimp…OF COURSE I WANT A BOWL!!!! What time are you coming by???? My 4 year old daughter is banging her fist for some too!

  28. Rine says:

    On the collected prawn heads I suppose they are uncooked? Do you store them in the freezer or fridge meanwhile?

  29. Ru says:

    Hi there, thank you for your recipe. I can’t figure out the portion of shrimp shells and heads,can’t find the size of the ziploc bag mentioned either. May I know how many kilos roughly? Thanks.

  30. Seems so incredibly easy! Who knew..

  31. Mitali Sarkar says:

    When I came to the US from Malaysia, I would improvise Malaysian recipes since a lot of the ingredients were not available in the city I lived in. I would use the ingredients I brought from Malaysia and when I ran out I would modify with what is available here. Ever since I got on your website I felt like I was able to cook and taste the authentic Malay and Chinese food. So thank you for your recipes. You brought home food away from home. Your mouth watering Hokkien Mee reminds me of Pasar Malam. That is where I would go to get Hokkien Mee. I miss the hawkers food a lot. Nothing taste best like street food. Thank you again. I hope you will continue to post a lot more mouth watering recipes for your readers to try.

  32. CTurner says:

    Hi Bee! Do you know how long I can freeze the broth for once I make it? In Singapore we call the dish Hay Mee (in Hokkien) and I really crave it a lot living in NYC. My only source for the dish has lately lost its quality pretty drastically so now I have to attempt to make it at home. I would love to make enough to store in the freezer and just take out some when I need to. Thanks for the recipe!

  33. Brenda L says:

    This is incredible. I have tried a few prawn noodle recipe that i have googled, and so far this is the simplest and taste the best! it tastes exactly like the Penang version. I love this recipe. I am definitely going to keep this recipe. i kept the broth overnight and serve prawn noodle for breakfast. oolala, breakfast Msian style!

  34. Coco from SF says:

    Luv all your recipes :)!
    I live in SF and can never find a good yellow noodles particularly for Hokkien & Loh Mee. All the local yellow noodle here have no “texture”! Do you know of any brand that you can recommend?
    Thanks

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