prawn mee
Hokkien mee or Prawn Mee is a Southeast Asian dish, popular in Indonesian, Malaysian, Singaporean and Thai cuisines, that has its origins in the cuisine of China's Fujian. The Penang variant can be easily distinguished from the other variants by its characteristic spicy prawn broth. It primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs.[3] Sliced prawns are also added into the dish, along with pork slices, hard boiled eggs, kangkung (Ipomoea aquatica), bean sprouts, fried shallots, lard and sambal. In Penang, pig skin, an ingredient rarely served in Kuala Lumpur, is a common topping as well. In local parlance, Penang Hokkien mee is known by Penangites simply as Hokkien mee, while the Kuala Lumpur stir fried variant is called Hokkien char. Penang Hokkien mee is particularly ubiquitous in Penang, as it is served by hawker stalls and kopitiams (traditional Chinese coffee shops) throughout the state. Egg noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cake slices and bean sprouts, topped with fried shallots and spring onion. The stock is made using dried shrimp, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, lard is added to the soup, but this is now less common due to health concerns. A "dry" (without soup) version is also available; this version usually involves flavouring the noodles and toppings with vinegar, soy sauce, oil and chili, if desired. The dish is also usually served with freshly cut red chili slices in light soy sauce and lime juice. (from Wikipedia)
Comes quite good to our favorites and the soup is thick and having the distict taste of the chilly paste in it. Served with the choice of yellow noodles as well as bihun, the prawn mee is nice with the pipping spicy soup and once it is topped with the curry paste, the taste is pretty good.
The bowl of the prawn mee served with pork ribs is indeed a good one. But to me, the prawn mee comes in sweeter version instead of spicy though
The prawn mee which is well cooked complete with the aromatic and yet robust flavours from the prawns and the chilly base. It is then served with the choices of noodles- mee , bihun or both mee and bihun and topped with slices of fish cakes, beansprouts and egg on top.
The hokkien mee here is simply popular and it is one of a must to go for when you are there. Dine them with the noodles swimming in a thick, flavourful broth and filled with the prawn taste in it. For those who wanted a more luxurious delights, you can customise your bowl by requesting toss-ins such as prawns, pork knuckles and pork skin.
The thick prawn broth which is filled up the yellow noodles and bihun, and the bowl of prawn mee is garnished with Water Spinach, beansprout, eggs and more. Topped with the chilly together, the taste is just perfect and something we love about it. Besides prawn, you can choose to have with pork tail, pork intestine, or even prawns with additional charges
