PENANG Prawn Noodle Soup aka Hae Mee

There are two different types of prawn noodle soup in Singapore and Malaysia. The Penang version has sambal chilli added to the soup that gives it a hot and spicy look & taste. The Singapore version is a brown prawn soup and is served with a dollop of dried prawn chilli. Both versions use prawn shells for the soup base. They are quite different in taste but both are equally delicious. This recipe is the Penang version.

Video link: https://youtu.be/j_GtXxroHTQ 

INGREDIENTS (makes 2 serves)

• 8 fresh prawns (peeled, discard heads but cut up the rest of the shells for the stock)

• 4 pork ribs

• 4 fish balls

• 3 cups of water

• 2 tablespoons oil

• 1 tablespoon ginger (minced)

• 1 clove garlic (minced)

• 1 teaspoon sambal chilli (feel free to add more if you prefer it hot)

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 teaspoon fish sauce

• 200 gm yellow noodles

• 2 handful of water spinach

METHOD

1. Marinate the prawns and prawn shells with salt & black pepper for a couple of minutes.

2. Heat 1 tablespoon oil in a pan and fry the prawns till golden. Remove fried prawns to a dish.

3. Add prawn shells to the pan and fry them till fragrant. Add water, pork rib and sambal chilli and bring to the boil. Simmer for 15 mins.

4. Add fish balls to the soup, heat through and remove to a plate.

5. Strain the prawn stock to remove the solids and return the strained soup to a boil. Add seasoning (salt, fish sauce, sugar). Taste and adjust seasoning to your liking.

6. Add the noodles to the soup and braise the noodles in the soup for a few minutes. Remove noodles to 2 serving bowls.

7. Blanch the water spinach and place on top of noodles.

8. Top the noodles with the fried prawns, fish balls and pork rib.

9. Ladle hot soup over the noodles and serve, with extra sambal chilli on the side for those who like it spicy.