Prawn Mee Noodle Soup

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Prawn Mee Noodle Soup

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Ingredients

Adjust Servings:
Broth
16 cups Water
2 pounds Prawns Heads and shells (reserve meat)
1 Rock Sugar Size of golfball
1/2 pound Pork Bones
Chili Paste
10 Red Chilies More or less depending on your preference of spiciness
7 Shallots
5 cloves Garlic
2 tablespoons Water
1 tablespoon Vegetable Oil
Toppings
2 cups Egg Noodles Substitute with rice vermicelli
2 cups Spinach
1/2 pound Pork Neck Sliced thinly
2 pounds Prawns Meat (heads and shells used for broth)
Water For boiling noodles and spinach
Fried Onions As garnish
Kitchen Supplies
Food Processor

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Features:
    Cuisine:

    Spicy prawn broth with noodles

    • 2 hours
    • Serves 4
    • Easy

    Ingredients

    • Broth

    • Chili Paste

    • Toppings

    • Kitchen Supplies

    Directions

    Share

    Being a lover of almost all seafood, I am always down for a hot bowl of seafood broth with noodles. When I’m looking for a soup base that’s not chicken or beef, Prawn Mee is a good option. The rich prawn broth makes this simple Malaysian noodle dish stand out. Most of its flavor comes from simmering the prawn heads and shells for a couple of hours and from the chili paste.

    Steps

    1
    Done

    Start making broth

    Bring water to a boil in a large stockpot then add prawn heads and shells. Turn heat to low and simmer for 1 hour until broth is flavorful. Skim the foam off the top of the broth periodically.

    2
    Done

    While broth is simmering, make chili paste and complete steps 3 and 4

    Blend the chili paste ingredients (except vegetable oil) in a food processor until smooth. Heat small saucepan and add vegetable oil. Stir fry chili paste for 3 minutes until fragrant then set aside. Half will be used to stir fry pork neck and prawn meat (step 4) and the other half will be added to broth (step 5).

    3
    Done

    Cook the noodles and spinach

    Bring water to a boil in a medium pot and add rice noodles or rice vermicelli. Cook until soft (about 7-10 minutes) and drain water with a colander. Then run noodles through cold water and separate noodles into serving bowls.

    Bring water to a boil in a medium pot and add water spinach. Cook until soft (about 3-5 minutes), drain water and add water spinach to serving bowls with the noodles.

    4
    Done

    Cook pork neck and prawn meat

    Add half of the chili paste to a medium frying pan over medium high heat. When fragrant (about 30 seconds), add pork neck and stir fry to combine with paste. Cook pork for 3 minutes until almost tender then add prawn meat and stir fry to combine. Cook prawns until bright pink (about 3 minutes). Add pork neck and prawn meat to the serving bowls with noodles.

    5
    Done

    After broth has simmered for 1 hour, add pork bones, rock sugar and the remaining half of chili paste. Continue simmering for 1 more hour. When broth is ready, pour broth into the serving bowls through a sieve and serve with fried onions on top. 

    Rebecca Chan

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