Рецепт Hae Mee, Prawn Noodle, or Penang Hokkien Noodle
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Hae Mee, Prawn Noodle, or Penang Hokkien Noodle
Hae Mee, Prawn Noodle, or Penang Hokkien Noodle is a popular street food in Malaysia. The slightly spicy, sweet, and savory soup for this delicious noodle is made with sambal paste, whole prawns, prawns' heads & shells, and chunks of pork ribs, or chicken bones. This noodle recipe will take about a couple of hours to prepare; but, if you like prawns like I do, then chances are you will enjoy this tasty noodle soup.
Hae Mee, Prawn Noodle, or Penang Hokkien Noodle
Ingredients
Soup Base
- 20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
- 6 (about 120 grams) Shallots, peeled and chopped
- 2 Cloves Garlic, peeled
- 1 tsp Roasted Belachan (shrimp paste)
- 4 Tbsp of Peanut Oil
- 500g Prawns Head and Shells
- 1.2 kg Chicken Legs and Carcass, blanched and drained
- 40 to 50 grams Rock Sugar
- 12 Cups of Water
- Sea Salt to taste
- Topping
- 400g Peeled Prawns
- 2 tsp Chili Powder
- 300 grams Blanched Water Spinach
- 250 grams Blanched Bean Sprouts
- 6 Hard-Boiled Eggs
- Fried Shallots
- 300 grams Cooked Rice Vermicelli (Bee Hoon)
- Sambal
- 16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
- 4 Fresh Red Chilies, chopped
- 3 (60 grams) Shallots, peeled and chopped
- ½ tsp Roasted Belachan
- 3 Tbsp Peanut Oil
- ¼ tsp Sea Salt
- 2 tsp Sugar
Method
For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste).
Heat a stockpot, with about 3 Tbsp of the oil. Stir in the chili paste, and stir-fry on moderate heat until fragrant. Then mix in the prawn head and shells and turn up the heat to high. Once the prawn head and shells are coated with the chili paste, add in the chicken legs, carcass, and rock sugar. Continue to stir for another 5 minutes. Add the water and bring it to a boil. Lower the heat and simmer for about 45 minutes to an hour.
While, the prawn soup base is simmering, blend together the chilies, shallots, and belachan. Then heat up a small pan, add the peanut oil and cook the sambal until fragrant, season with sea salt and sugar.
In another pan over moderate heat, add about 1 tablespoon of oil, prawns and chili powder. Stir-fry briefly until the prawns are cooked.
When you have prepare the rest of the ingredients. Strain the soup base into a clean pot. Bring it to a boil again, season with sea salt and sugar, if necessary.
To serve the Hae Mee: Place a portion of rice vermicelli, water spinach, bean sprouts, prawns and egg in a bowl. Ladle the hot stock and sprinkle with deep fried shallots and served immediately.