Penang Hokkien Mee (Prawn Mee Soup) Ingredients 625 g (22 oz) medium-sized prawns 170 g (6 oz) pork fat 2 tablespoons oil 4.5 litres (8 pints) water ] 625 g (22 oz) pork ribs, cut into pieces ] 1 pig’s tail, cut into pieces ] 310 g ( 11 oz) lean pork ] 2 teaspoons salt ] = [A] 2 teaspoons Rock sugar ] 2 teaspoons msg ] 1 tablespoon peppercorns ] 2 tablespoons light soya sauce ] ,1tsp White Vinegar 2 teaspoons dark soya sauce ] 1 tablespoon crispy shallots 45 5 g ( 16 oz) bean sprouts 310 g ( 11 oz) water convolvulus, cut into long pieces 625 g (22 oz) fresh yellow noodles 310 g ( 11 oz) rice vermicelli , scalded Directions 1. Wash and drain prawns. Remove heads and keep aside. 2. Cut pork fat into small cubes and fry in pan till brown . Remove to a bowl . 3. Stir-fry prawn heads with 2 tablespoons oil for five minutes till colour turns red . Set aside in a bowl, for soup. 4. Cook unshelled prawns for 2 minutes in basin with 4.5 litres water. Remove prawns, shell and slice into halves, lengthwise. 5. Return prawn shells to saucepan, add [A] and prawn heads. Cook over a very high heat for 10 minutes. Reduce heat to low and let soup simmer for 1 to 1 1/2 hours. 6. Strain soup. Return pork ribs and tail to soup. 7. Slice lean pork and set aside. Garnish: 55 g (2 oz) crispy shallots Lard Oil ? I haven’t tried this. If you do, let me know how it goes… Crispy cubed pork fat Pepper 5 red chillies, sliced thinly 5 green chillies, sliced thinly Light soya sauce Directions 1. Boil a saucepan of water. 2. Dip a handful of bean sprouts, water con- volvulus, noodles, and rice verrniceili in the boiling water, using a wire-mesh ladle. Drain and place in bowl . 3. Add boiling soup and a few pieces of pork ribs , tail , sliced lean pork and sliced prawns to each bowl . 4. Garnish with crispy shallots, lard-oil and crispy fat cubes. Sprinkle with pepper. Serve with sliced chillies and light soya sauce .
Posted on: Fri, 04 Oct 2013 06:28:08 +0000