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Penang Prawn Mee
A Malaysian hawker-style prawn noodle soup, built on a richly flavoured prawn and pork rib broth, deeply savoury and warming.
Ingredients
Instructions
Fry prawn shells and heads in oil until red. Add belacan and chillies.
Add 2L water and pork ribs. Simmer 1 hour. Strain.
Return broth. Season with soy.
Blanch noodles and beansprouts. Add prawns to simmering broth briefly.
Serve noodles in bowls, ladle broth and prawns over, top with fried shallots.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
