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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
Penang Hokkien Mee pictures (5 of 5)

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.

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

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…

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

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.

Get Recipe(Click Page 2 for the Penang Hokkien Mee Recipe)

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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.

  16. Pingback:Today Yummy Delicacies from Alor Star | XiangCool.com

  17. Pingback:Prawn Mee / Prawn Noodle Recipe « Whimsicaljottings

  18. Pingback:Prawn Noodles and an Essay on Boiled Eggs « Kitchengoodies Blog

  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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  21. Pingback:Stir-fried king prawns « thebountifulplate

  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

  24. Pingback:Recipes: Penang Hokkien Mee (福建蝦面) | Xblue Recipes Blog

  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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