Prawn Noodle

17 Apr

Just as soon as I realised the wonder of prawn stock, there’s already another dish that I wanted to try. And yes, it was something that I’ve never tried before because it’s mostly served to the Chinese community. I managed to modify the ingredients and added beef stock to the broth as well.

The only thing about making the broth is that you need to be very patient while cooking this. You would need two huge pots, one for the prawns and the other for beef. But once you get the hang of things, you’ll manage quite well in the kitchen alone 🙂

Here’s the recipe for Prawn Noodle or otherwise known as Penang Hokkien Mee.



  • 25 – 30 white prawns + 15 cups of water (reduced to about 12 – 13 cups of water after hours of boiling and simmering)
  • 300 – 400 gm beef chuck tenders (or ribs) + 2 litres water with 2 teaspoons salt and 1 inch smashed ginger
  • 1/4 cup crystal rock sugar
    4 teaspoons salt
  • 3 teaspoons fish sauce

Chilli Paste:

  • 30 dried chilies (deseeded and soaked to soften)
  • 10 shallots
  • 5 garlic cloves
  • 1 teaspoon belacan
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 100 ml water
  • 6 tablespoons cooking oil


  • 1 kg yellow noodles
  • 1 packet rice vermicelli
  • Kangkong
  • Bean sprouts
  • 3 hard-boiled eggs
  • Fried shallot crisps
  • Chinese parsley and spring onions, chopped


Add 15 cups of water into a pot and bring it to bowl. Add in all the prawns and remove it after a minute of two. Remove the heads and shells and put them back into pot and allow it to simmer on low heat for about 1 hour or longer until the stock becomes cloudy.

Blend the chilli paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chilli paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the prawn topping. Add in a little chilli paste and saute the prawns until they are slightly burned. Dish up and let cool.

In another pot (or pressure cooker), add the beef slices, smashed ginger, salt and a tablespoon of the chilli paste to the water. Let the meat cook until it’s tender.

Strain both the prawn and beef stock through sieve and transfer the stock into another pot. Discard the prawn 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 chilli paste. You can add more chili paste if you like it spicier.

Add in the beef slices and followed by the rock sugar, salt and fish sauce.

To serve, place a portion of yellow noodles, rice vermicelli, kangkong and bean sprouts in a bowl. Ladle hot stock over and top with beef slices, prawns, egg quarters and sprinkle with shallot crisps, chopped parsley and spring onion.

Serve immediately with more chilli paste to taste.

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