Hokkien Prawn Mee (Malaysian Prawn Noodles)

🧂 Ingredients

• 500g Whole prawns (medium-large)
• 300g Pork ribs (spare ribs or belly)
• 200g Yellow egg noodles
• 200g Rice vermicelli (thin)
• 200g Kangkung (water spinach)
• 4 Hard-boiled eggs
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 Star anise
• 1 tsp White peppercorns
• To taste Salt
• To taste Soy sauce
• To taste Sugar
• For serving Sambal (chili paste)
• For garnish Fried shallots
• 2 tbsp Lard or cooking oil

👨‍🍳 Instructions

1. 1

   Prepare the Broth Base: Heat 2 tbsp of lard or cooking oil in a large stockpot or Dutch oven over medium-high heat. Add the reserved prawn shells and heads and stir-fry until they turn pink and fragrant, about 3-5 minutes. Add the minced garlic and sliced ginger, sautéing until aromatic, about 1 minute. Add the pork ribs and sear on all sides until lightly browned.

   ⏱️ 10 minutes
2. 2

   Simmer the Broth: Pour in enough cold water to cover the ingredients generously (about 2-2.5 liters). Add the star anise and crushed white peppercorns, if using. Bring the pot to a boil, then reduce the heat to low, cover, and simmer gently for at least 2 hours, or until the pork ribs are tender and the broth is rich and flavorful. Skim off any impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 2 hours
3. 3

   Strain and Season the Broth: Once the broth has simmered, carefully strain it through a fine-mesh sieve into a clean pot, discarding the solids. You should have a clear, amber-colored broth. Season the broth generously with salt, soy sauce, and a pinch of sugar to taste. Keep the broth warm over low heat.

   ⏱️ 15 minutes
4. 4

   Prepare Noodles and Greens: Bring a separate pot of water to a rolling boil. Blanch the yellow noodles and rice vermicelli separately according to package directions until just tender (al dente). Drain well. In the same boiling water, quickly blanch the kangkung for about 30-60 seconds until bright green and slightly tender. Drain immediately.

   ⏱️ 5 minutes
5. 5

   Cook Prawns: In the pot with the warm broth, add the peeled and deveined prawns. Cook for 1-2 minutes, just until they turn pink and opaque. Do not overcook.

   ⏱️ 2 minutes
6. 6

   Assemble the Bowls: Divide the blanched yellow noodles and rice vermicelli among four large serving bowls. Top with the blanched kangkung, cooked prawns, and halved hard-boiled eggs. Ladle the hot, rich prawn broth over the noodles and toppings. Garnish with fried shallots and serve immediately with a dollop of sambal on the side for those who like it spicy.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The quality of the prawn broth is paramount to this dish. Don't rush the simmering process; a longer simmer will yield a deeper, more complex flavor.
• ✓Using both prawn shells/heads and pork ribs creates a more balanced and richer broth.
• ✓For an authentic touch, consider using lard for frying the aromatics and shells.
• ✓Adjust seasoning of the broth to your preference. It should be savory and slightly sweet.
• ✓If you can't find kangkung, other leafy greens like bok choy or spinach can be substituted.

🔄 Variations

• Add pork tail or chicken feet to the broth for extra collagen and richness.
• Increase the amount of sambal or add sliced chilies for a spicier kick.
• Include other seafood like squid or fish cakes.

🥗 Nutrition

Per serving