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Penang Hokkien Mee Recipe (Prawn Mee / Har Meen / Mee Yoke / 福建虾面)
  • Stock ingredients:
  • 1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)
  • 15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
  • 2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
  • 1.5 lbs of pork ribs (cut into pieces)
  • Salt to taste
  • Chili Paste:
  • 30 dried chilies (deseeded and soaked to soften)
  • 10 shallots (peeled)
  • 5 cloves garlic (peeled)
  • 2 tablespoons of water
  • 6 tablespoons of cooking oil
  • 1 pound of yellow noodles (scalded)
  • 1 pack of rice vermicelli (scalded)
  • Some kangkong or water convolvulus (scalded)
  • Some bean sprouts (scalded)
  • Toppings:
  • 1/2 pound of lean pork meat (boiled and sliced thinly)
  • 1/2 pound shrimp (shelled and deveined)
  • 6 hard-boiled eggs (shelled and quartered)
  • Some fried shallot crisps (store-bought)
  • Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.
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