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Penang Hokkien Mee (prawn Noodle Soup) / 福建虾面
This divine bowl of Penang Hokkien Mee 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. I saved up their heads patiently 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: shrimp, pork ribs, bean sprouts, noodles, etc.
The end result was a pot full of real prawny stock that was as close as what you get from hawkers and street vendors in Penang. It was really satisfying slurping up the soup and had unlimited topping of pork ribs that fell off the bones!
While Hokkien Mee is a famous Penang hawker food, 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 was almost the same, the one I had in Xiamen paled in comparison. The Hokkien Prawn Mee in Malaysia is so much better, with rich flavors, better ingredients, and toppings.
Penang Hokkien Mee is the only hawker food that I seriously can’t do without. You should really try my recipe!
P.S.: Outside of Penang, Malaysia, Penang Hokkien Mee is called Har Meen (Cantonese dialect for Prawn Mee), Heh Mee (Hokkien dialect) or Mee Yoke. There is also KL Hokkien Mee, which is a a noodle dish in dark soy sauce. KL is the abbreviation for Kuala Lumpur, the capital city of Malaysia.
How Many Calories per Serving?
This recipe is only 405 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Penang Hokkien Mee
Ingredients
Stock:
- 1 bag shrimp heads and shells ((Ziploc Easy Zipper Bag))
- 15 cups water (reduced to about 12-13 cups of water after hours of boiling and simmering)
- 2-3 pieces rock sugar (about the size of a small ping pong ball each, or to taste)
- 1.5 lbs. pork ribs, cut into pieces
- salt to taste
Chili Paste:
- 30 dried chilies (seeded and soaked to soften)
- 10 shallots (peeled)
- 5 cloves garlic (peeled)
- 2 tablespoons water
- 6 tablespoons cooking oil
- 1 pound yellow noodles, scalded
- 1 pack rice vermicelli (scalded)
- kangkong or water convolvulus (scalded)
- bean sprouts (scalded)
Toppings:
- 1/2 pound lean pork meat, boiled and sliced thinly
- 1/2 pound shrimp, shelled and deveined
- 6 hard-boiled eggs (shelled and quartered)
- fried shallot crisps (store-bought)
Instructions
- 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 out, let cool, and sliced them into halves.
- 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 a sieve and transfer the stock into another pot. Discard the shrimp 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 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 sliced pork meat, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
- Serve immediately with more chili paste to taste.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
If I were to purchase chili paste what is the closest brand/type?
If you can get chili boh from the market, that would be the most authentic, but the brands adabi and thai kitchen are good substitutes.
Hi Bee – can you please clarify size of the shallots you were referring to? In Australia, shallots normally means French Shallots, and they are slightly smaller than red onions, but still huge compared to the ones in Malaysia. 10 shallots made my sambal paste too sweet and overpowering the flavors.
Malaysian size.
The other day I tried your Penang Char Kuay Teow and now I tried your Penang Hokkien Mee. You are the bomb! Love both recipes ?..and true to Penang style. Thank you ?
Thanks.
My soup didn’t come out as red as a normal bowl, its more pale yellow from the chili paste. I halved the recipe and used 15 small dried chilis and a tsp of hot chili powder, tastes very spicy, just lacks the color!
You need shrimp heads to have the color.
The following ingredients were placed under Chilli paste and the instruction in step 1 : Blend the chili paste ingredients with a mini food processor until finely ground and well blended.
1 pound yellow noodles, scalded
1 pack rice vermicelli, scalded
kangkong or water convolvulus, scalded
bean sprouts, scalded
All the above needed to be blended as well?
No.
Lol. The blended list ends at 2 spoonfuls of water. All the ingredients listed before that are for chilli paste, and I’m thinking the 2tablespoons are added into the blender/food processor.
As for the yellow noodle and rice noodle(bee hoon if you will), there are to be blanched or scalded before pouring in the readied(cooked) soup onto it and after, you can mix in your toppings before serving.
PS: I cant see the date of this post; and not entirely certain if this still helps but for other future “confused” readers?.
Hi Bee, what size Ziploc bag did you use. Do you have an idea how many prawn heads you ended up using?
I use the big size ziplock bag. The more the better.
Dear Bee, is it possible for us to make just the soup stock (prawns and pork belly) one or two days beforehand?
Sincerely,
Gaya
Yes.
What kind of dried chilies do we use for the sauce?
Dried red chilies.