How to make Penang Prawn Mee/ Hae Mee/ Mee Yoke - A delicious prawn noodle soup to savour!

Scroll down for ingredients Penang Prawn Mee is a tasty Hokkien noodle soup that is popular not only in Penang, but all over Malaysia and Singapore too (Of note, Singapore Prawn Noodles is a little different from the Penang one; it is usually served with pork ribs). The most important part of Penang Prawn Mee is the delicious prawn-flavoured soup! It needs to be made with lots and lots of prawn heads and shells. You simply cannot compromise on this. And as such, Penang Prawn Mee needs a fair bit of planning. You need to save up all the prawn heads and shells from weeks of cooking! This will give you the most amazing “prawny” soup. You won’t regret it! PENANG PRAWN MEE Ingredients: Serves 8-10 PRAWN STOCK Prawn Heads and Shell 1.2kg (Collect whenever you cook prawns & store in deep freezer) Pork Leg Bones 2 pcs (or Chicken Bones) Dried Chillies 10 Rock Sugar 50g Salt 3-4 tsp (adjust to taste) Sugar 1 tsp (adjust to taste) Chicken stock cube 1 Vegetable Oil 1 cup Water 4.5 litres (once stock is cooked, top up with water to make 5L of Prawn Soup) TOPPINGS Big Prawns (preferably sea prawns) 800g Pork Loin (or Chicken Breast) 400g Fish Cake 2 pcs Eggs 6 (hard boiled) NOODLES Yellow Noodles 1kg (wash & soak for 20 minutes) Bee Hoon (soak for 20 mins, then blanch in hot water for 5 minutes) VEGETABLES Kangkung 400g Beansprouts 400g GARNISH Spring onions (chopped) Fried Onions (Watch Anne’s video on how to make this:    • How to make Crispy Fried Onion - A great g...   ) SAMBAL CHILLI with DRIED PRAWNS This is an essential part of the Prawn Mee flavour - you must have it. It can be made ahead of time as it stores well frozen. Watch Anne’s video on how to make this:    • How to make Sambal Chilli with Dried Prawn...