Penang Prawn Noodles (Penang Hae / Har Mee)

I’ve been craving for some Penang food lately. There’s been an influx of Penang hawker food at several restaurants & hotel buffets in Singapore, but I seldom if ever go for any of them. I’d rather go to a shop/stall anytime. My friend (who is orginally from Penang) said that I should try the Penang Hae Mee (Prawn Noodles) at Penang Road Cafe, Novena.
Unfortunately, I just don’t seem to travel to that part of Singapore. In the end, I thought why not try it myself. Here’s our dinner tonight..
1.5kg medium size prawns (washed, remove head and shell but set aside for soup)
3tbsp oil
2tbsp chopped garlic
2tbsp chopped shallot
2500ml water
400g pork’s bone
400g pork ribs
1/2tbsp peppercorns (crushed)
(B) – Sambal – pounded/blend together
25g dried chillies (soaked for 10mins, use less if you can’t take it too spicy)
150g shallots (removed skin)
75g garlic
1cm belacan
3tbsp oil
some salt to taste
2 tbsp sugar
some salt to taste
500g yellow mee (egg noodles)
200g mee hoon (rice vermicelli)
300g bean sprouts
some fried shallots
3 hard boiled eggs (shelled and cut into wedges)
  1. Prepare the soup: Heat up 3 tbsp oil in a work, saute chopped garlic and shallot until fragrant. Add prawn heads & shell and continue to fry at low heat until it’s dry and aromatic. Pour in water, add in ingredients A and bring to boil. Simmer at medium low heat for 30 minutes.**
  2. Heat up 3 tbsp oil, saute pounded B until it’s fragrant. Add some salt to taste. Leave about 1 tbsp chilli paste in the wok, transfer the rest into boiling soup. Simmer the soup for another 20 minutes. Put the peeled prawns in the boiling soup until cooked. Dish it up and set aside. Strain the soup to another pot. Add in seasoning and taste it.
  3. Blanch bean sprouts, kangkong, mee hoon & yellow mee in boiling water separately. (Preferably in that order)
  4. To assembling the dish: Put some yellow mee, mee hoon, bean sprouts and kangkong into a serving bowl. Arrange ribs, prawns, eggs on top. Pour boiling soup over and sprinkle with fried shallots. Serve with additional sambal.

**I used a slow cooker and simmered for 3 hours instead of 30 mins on the stove. Here’s the prawn & pork goodness.. yum yum..



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