Har Mee A Malaysian Prawn Noodle Dish Recipe 425

HAR MEE, A MALAYSIAN PRAWN NOODLE DISH RECIPE - (4.2/5)

Steps:

• Roughly chop garlic, coriander and mint. Cut boiled egg in half. Cut tofu puffs diagonally. Peel and devein prawns, reserving the heads and shells. Lightly season prawns with salt and set aside. Fry chilli paste, har mee paste (shrimp paste) and garlic in 1 tablespoon of oil on medium high heat for 1 minute. Add prawn heads and shells to paste and fry for 3 more minutes. Split prawn heads before frying to release the flavour. Add 3 cups cold water to prawn heads/shells and bring to boil, then reduce to simmer for 30 minutes. Discard heads and shells. Prepare hokkien noodles according to packet instructions and drain. Season chicken lightly with salt and fry on each side on medium high heat for 3 minutes. Add chicken, bok choy and tofu puffs to prepared prawn stock and simmer for 3 minutes. Shred the chicken. Heat pan to medium high heat and fry prawns for 1 minutes on each side, or until changed color and no longer transparent. Serve noodles topped with bean shoots, bok choy, prawns, tofu puff, shredded chicken and boiled egg. Pour on prawn stock and top with mint, coriander and fried shallots to taste.

HAWKER AT HOME: MAKE YOUR OWN PRAWN NOODLE SOUP

Steps:

• Make prawn stock. Heat oil in a pot. Add garlic and fry for 30 seconds. Add in the prawn shells and head, brown sugar and sauté until they are fragrant and the colour changes to orange. Add water and bring to a boil. Let it simmer for 20 minutes. Strain the stock and discard the shells.
• Make soup base. Pour the prawn stock into another clean pot. Bring it to a boil. Add the blanched pork ribs, star anise, cloves, white peppercorns, rock sugar, fish sauce, salt. Bring to boil and let it simmer for 1 ½ hours or until the ribs are tender but not falling apart. Once the soup base is done cooking, taste and add more salt, sugar and pepper if needed. Add the dark soya sauce for colour if needed.
• Blanch the prawns and lean pork. Blanch the prawns you will be serving with the noodles briefly in the soup base until they turn pink and cook through. Remove and set aside. Using the boiling soup base, blanch the pork loin till cooked. Remove and cut the pork loin into thin slices.
• Serve. Bring a small pot of water to a boil. Then portion out the noodles, bean sprouts and kangkong and blanch them. Transfer into serving bowls. Top with prawns, pork slices.