First, I made a basic stock using prawn shells and chicken and then added in some instant prawn noodle paste to the stock. I also added in some Vietnamese mint (also known as daun kesum) as I like the slight tanginess it gives the stock. I prefer mee hoon (rice vermicelli), but you can also use yellow noodles.
Tangy, spicy and appetizing, I love it! ;)
Hokkien Prawn Mee
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 1
Ingredients
1/2 onion, sliced thinly
A small piece of chicken breast (optional)
2-3 stalks of Vietnamese mint (daun kesum)
50-60g mee hoon (or yellow noodles)
2 tbsp instant prawn noodle paste
500ml water
8-10 raw king prawns, peeled and deveined (keep the shells)
1 egg, boiled peeled and halved
1 tsp dried shrimp paste (optional)
1. Soak meehoon in water for 5 minutes, then drain.
5. Serve immediately and garnish with hard-boiled egg and extra dried shrimp paste. You can add in a squeeze of lime if you like it a little tangy.
2-3 stalks of Vietnamese mint (daun kesum)
50-60g mee hoon (or yellow noodles)
2 tbsp instant prawn noodle paste
500ml water
8-10 raw king prawns, peeled and deveined (keep the shells)
1 egg, boiled peeled and halved
1 tsp dried shrimp paste (optional)
1. Soak meehoon in water for 5 minutes, then drain.
2. In a small saucepan, bring the water to boil. Add in prawn shells and chicken and simmer for 10 minutes. Remove prawn shell and discard. You can also remove the chicken and let it cool before shredding or cutting into small strips.
3. Add in onion, prawn noodle paste and kesum leaves to the soup and simmer for 5 minutes.
4.Add the meehoon (rice noodles) and prawns and simmer for a further 1-2 minutes. If using beansprouts, you can add them at the same time.
5. Serve immediately and garnish with hard-boiled egg and extra dried shrimp paste. You can add in a squeeze of lime if you like it a little tangy.
Note: I omitted beansprouts this time as I didn't have any at home. You can also use yellow noodles in lieu of meehoon, if you prefer. If you are using ready peeled prawns, just omit the step where you have to add in shells to the stock.
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The is one of my favourite noodle. Usually when i buy praawns , i would keep the head and shell and make into stock...freeze it to be use for prawn noodles
ReplyDeleteSame here. Too good, too precious to just throw it all away. Makes such awesome stock.
DeleteYen, your Hokkien Prawn Mee looks good! That should satisfy your spicy soupy craving :)
ReplyDeleteI love Hokkien Prawn Mee, I remember my aunt used to cook that for us. She used prawn shell and pork ribs for the soup. This tangy version sounds very appetizing, yum yum :D
ReplyDeleteWah...delicious. My favourite. The way you cook like so easy. Batu 11, Cheras has one sedap (delicious) stall of Prawn Mee.
ReplyDeleteHi Amy! Can you tell me what is the name of the stall and approx. location? would love to go try it!
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