NYONYA PRAWN MEE / MEE UDANG NYONYA

This is a soupy Hokkien Mee aka Prawn Mee. You can find more in Chinese Coffee...as for Malay..if you crave for it then you got to learn make this  prawn mee. Anyhow it's simple...just like preparing any other ordinary soup. What is best about this mee it uses lots and lots of prawn shell...the more the better. The sweetness of the soup come from this shrimps shell and dried shrimps used.  One of my favourite noodles. - AWESOME !!!! and delicious.

Nyonya Prawn Mee (Amy Beh)

1½-2 lb Chicken stock & 1 Chicken Breast (80g)

1 lb med whole shrimp, save shrimp shells & shrimp heads for stock

1 cup dried shrimps – fried.

1 lb yellow egg noodles

1 lb thin rice noodles or rice vermicelli,

1 large onion, quartered

10-12 cups water

1 tbsp palm sugar

salt

5 cups bean sprouts

2 cups kangkong – I substitute it with Chines Chieve

6 hard-boiled eggs, halved for garnish [optional]

3 fried dried tofu. sliced [optional]

10 shallots, finely sliced and fried in oil till golden brown [Cool and keep in air tight container if not used immediately]

Ingredients for pan-roasted Chili Sauce :

1 cup peanut or vegetable oil

1 tbsp palm salt

Blend these items:

1 cup chili paste – roughly about 30 dried chilies

4 large cloves garlic

8 shallots

To Prepare pan-roasted Chili Sauce :

Blend garlic, shallots and chili paste

Heat wok on high, add peanut or vegetable oil, add ground paste, bring to a rapid boil, add sugar and salt to taste

Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!

Immediately pour the pan-roasted chili sauce into a small bowl, set aside

To Prepare Prawn Soup :

In a stockpot, add chicken breast, chicken stock, 6 cups water, onion, salt to taste, bring to a boil, simmer 30 mins or more, to extract the maximum flavor of the broth

Strain stock, when chicken breast are cool, slice meat thinly, reserve for garnish

In another stock pot, heat 1 tbsp oil, sauté shrimp shells & shrimp heads for 5-10 mins, add 4 cups water,dried shrimps, salt to taste, bring to a boil, simmer 20 mins or more to extract the maximum flavor of the shrimp shells

Strain stock, discard shrimp shells & heads [and crabs, if using], add the fresh shelled shrimps to stock to cook briefly, remove with a slotted spoon, reserve for garnish

Combine the chicken stock and the shrimp stock

Bring to a boil, add 4 tbsp of the pan-roasted chili paste, more if you like it hotter

Add palm sugar, salt to taste, simmer for about 20 mins, then reduce heat to keep soup hot for serving

Meanwhile, lightly blanch bean sprouts and kangkung or spinach in boiling water

To serve - add to each individual serving bowl, bean sprouts, kangkung or spinach, thin rice noodles [meifun] and yellow egg noodles [chow mein]

Garnish with sliced chicken, shrimp and friedtofu

Pour piping hot soup and top with fried shallots and hardboiled egg half

Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste

Nyonya Prawn Mee atau kalau disebelah Utara lebih dikenali sebagai Hokkien Mee...banyak didapati dikedai-kedai kopi Cina. Memang cukup popular dengan masyarakat Cina terutama sebagai sajian sarapan pagi. Keenakan mee ditambahkan lagi dengan sambalnya. Memang manis....manis udang..dan mee ini memang banyak menggunakan kulit udang untuk dijadikan stok. Saya masukkan sedikit udang kering yang saya goreng terlebih dahulu. Biasanya mee ini dengan makan dengan kangkung celur dan fish cake tapi saya gunakan kucai/taugeh dan tofu kering. Memang mantap.

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