prawn noodle
between the two of us, the husband is the bigger fan of chinese dishes (halal ones of coz) like hokkien mee, wanton noodles etc.
a couple of weeks back, when we felt like having something chinese and something noodle-y, we tried a recipe for penang hokkien prawn mee soup.
yes, the soup variety, not the friend hokkien prawn noodles with lots of egg. wikipedia actually has an entry on the difference between the two, here.
for this penang hokkien prawn mee (hokkien hae mee), the soup is important. an integral part of the entire dish. the main recipe from which i derived ours, came from here:
and it was written in that entry;
The secret to making a memorable Hokkien Prawn Mee Soup is in, as with most Asian noodle soups, the stock. The stock derives its rich flavour and colouring from prawn shells, patiently sauteed until well caramelized - not only is much flavour concentrated in the shells, but their carotenoid pigments contribute to the stock's characteristic burnt umber hue.
the chinese non-halal version of the recipe however, as we learnt through scouring a few recipes, make use of pork bones to make the stock together with the prawn shells.
pork, no. beef, yes. so we did ours using beef stock. the first time we had it, the prawn noodle version 1, he was the main cook although i gave him the recipe. unfortunately we did not note down the amounts of each ingredient for recipe version1. a few nights back, i later tried doing it again myself. i made version2 with slight modifications. as it turned out, i think i prefer version 1. the stock and soup tasted richer and tastier than.
anyway we had a lot of agak-ration for this recipe. here's our very draft version of the recipe, but the one which i think follow closer to version1. if anyone has a more specific and good prawn noodle recipe (without pork bone stock of course!), do lemme know.
this recipe is really a rough version which i think could still well need a lil bit of tweaking, so if we are going to try it again, and you too, a lot of things will be by that 'secukup rasa' rule lah.
Prawn Mee Soup
The Stock
500 g or more prawn, de-shelled, keeping the head and shells for stock
4 shallots, chopped
3-4 cloves garlic, chopped
2 beef-stock cubes mixed together in approximately 2 to 2.5 litres of water.
1 tsp black peppercorns, or more
3 cloves
1 cinnamon stick
1 star anise
2 tbsp gula melaka (palm sugar), or more
2 tbsp light soy sauce, or more
1. Fry shallots and garlic till aromatic (sampai 'bau naik' as how our mothers say). Set aside.
2. Over medium heat, fry the prawn shells and head.
3. Add the fried shallots and garlic to the prawns midway. Continue to fry slowly until the prawn shells turn crispy, caramelised and brownish in colour.
2. Add the beef stock, together with the peppercorns, cloves, cinnamon, star anise and salt to taste. Bring to a boil.
3. Upon boiling, lower heat and simmer stock.
* The longer the simmering time the better. The recipe stated 4-6 hours of simmering, but we don't have the time, so an hour plus was what i settled for. Ideally, simmer until stock is a dark tea-like colour and richly flavoured. (the thing i liked when we did version1 was, the stock was indeed darker and tasted decisively prawny)
4. Add palm sugar and soy sauce to taste. Simmer for a while longer than strain stock. Set aside.
Noodle & Garnishes
1kg yellow mee (egg noodles or hokkien mee)
500g or more prawns, de-shelled and de-veined (from making the stock earlier)
fried shallots /bawang goreng (optional)
handful of beansprouts, topped and tailed (optional)
1 fishcake, fried and sliced (optional)
bunch of kangkong (substitute spinach or sawi if unavailable)
finely sliced fresh red chillies, placed in a small bowl with 3 tbsp light soy sauce
1. Poach prawns for a few minutes in simmering salted water till cooked, drained, sliced lengthwise.
2. Blanch beansprouts and kangkong separately in a large pot of boiling water.
3. When ready to eat, blanch hokkien mee separately in another large pot of boiling water.Drain well.
4. Top with prawns, fishcake, beansprouts, kangkong, and fried shallots. Bring soup to the boil. Ladle over each bowl of noodles and serve immediately. Serve with chillies in light soy sauce.
a couple of weeks back, when we felt like having something chinese and something noodle-y, we tried a recipe for penang hokkien prawn mee soup.
yes, the soup variety, not the friend hokkien prawn noodles with lots of egg. wikipedia actually has an entry on the difference between the two, here.
for this penang hokkien prawn mee (hokkien hae mee), the soup is important. an integral part of the entire dish. the main recipe from which i derived ours, came from here:
and it was written in that entry;
The secret to making a memorable Hokkien Prawn Mee Soup is in, as with most Asian noodle soups, the stock. The stock derives its rich flavour and colouring from prawn shells, patiently sauteed until well caramelized - not only is much flavour concentrated in the shells, but their carotenoid pigments contribute to the stock's characteristic burnt umber hue.
the chinese non-halal version of the recipe however, as we learnt through scouring a few recipes, make use of pork bones to make the stock together with the prawn shells.
pork, no. beef, yes. so we did ours using beef stock. the first time we had it, the prawn noodle version 1, he was the main cook although i gave him the recipe. unfortunately we did not note down the amounts of each ingredient for recipe version1. a few nights back, i later tried doing it again myself. i made version2 with slight modifications. as it turned out, i think i prefer version 1. the stock and soup tasted richer and tastier than.
anyway we had a lot of agak-ration for this recipe. here's our very draft version of the recipe, but the one which i think follow closer to version1. if anyone has a more specific and good prawn noodle recipe (without pork bone stock of course!), do lemme know.
this recipe is really a rough version which i think could still well need a lil bit of tweaking, so if we are going to try it again, and you too, a lot of things will be by that 'secukup rasa' rule lah.
Prawn Mee Soup
The Stock
500 g or more prawn, de-shelled, keeping the head and shells for stock
4 shallots, chopped
3-4 cloves garlic, chopped
2 beef-stock cubes mixed together in approximately 2 to 2.5 litres of water.
1 tsp black peppercorns, or more
3 cloves
1 cinnamon stick
1 star anise
2 tbsp gula melaka (palm sugar), or more
2 tbsp light soy sauce, or more
1. Fry shallots and garlic till aromatic (sampai 'bau naik' as how our mothers say). Set aside.
2. Over medium heat, fry the prawn shells and head.
3. Add the fried shallots and garlic to the prawns midway. Continue to fry slowly until the prawn shells turn crispy, caramelised and brownish in colour.
2. Add the beef stock, together with the peppercorns, cloves, cinnamon, star anise and salt to taste. Bring to a boil.
3. Upon boiling, lower heat and simmer stock.
* The longer the simmering time the better. The recipe stated 4-6 hours of simmering, but we don't have the time, so an hour plus was what i settled for. Ideally, simmer until stock is a dark tea-like colour and richly flavoured. (the thing i liked when we did version1 was, the stock was indeed darker and tasted decisively prawny)
4. Add palm sugar and soy sauce to taste. Simmer for a while longer than strain stock. Set aside.
Noodle & Garnishes
1kg yellow mee (egg noodles or hokkien mee)
500g or more prawns, de-shelled and de-veined (from making the stock earlier)
fried shallots /bawang goreng (optional)
handful of beansprouts, topped and tailed (optional)
1 fishcake, fried and sliced (optional)
bunch of kangkong (substitute spinach or sawi if unavailable)
finely sliced fresh red chillies, placed in a small bowl with 3 tbsp light soy sauce
1. Poach prawns for a few minutes in simmering salted water till cooked, drained, sliced lengthwise.
2. Blanch beansprouts and kangkong separately in a large pot of boiling water.
3. When ready to eat, blanch hokkien mee separately in another large pot of boiling water.Drain well.
4. Top with prawns, fishcake, beansprouts, kangkong, and fried shallots. Bring soup to the boil. Ladle over each bowl of noodles and serve immediately. Serve with chillies in light soy sauce.
posted by phyzis at 2:32 PM
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