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Each pack contains:
- Energy 565 kcal / 2364 kj
- Fat 30.2 g
- Saturates 14.4 g
- Sugars 21.9 g
-
Salt 5.6 g
Preparation:
- 100g bean sprout
- 600g yellow noodle
- 200g rice vermicelli
- 3 hard-boiled egg (halved)
- 50g shrimp (shelled and deveined)
- fried Shallots (sliced)
- kangkung or a.k.a water spinach
- 1300ml water
-
1 packet Khimyan's Paste for Penang Hokkien Mee Paste
Direction:
- Bring 1300ml water to boil, then pour 1 packet of Khimyan's Paste for Penang Hokkien Mee Paste and stir for 2 minutes.
- Blanch the yellow noodle, rice vermicelli, bean sprout, and kangkung in a separate pot.
- Put the yellow noodles, rice vermicelli, bean sprout, and kangkung into 4 serving bowls. Arrange the prawn and egg on top.
- Pour in the hot soup and sprinkle with a handful of the fried shallots.
- Serve hot!
*Tip 1:
Shrimp shells, tails, and even the heads are packed with delicious, briny flavour. Save them and make a quick stock to use in your shrimp recipe. It just takes a few minutes of stove time to extract the yummy flavours. If you have shrimp heads, give those a quick rinse under cold water first. Then place the heads, shells, and tails in a saucepan with enough cold water to just cover the shells. Simmer the whole thing uncovered for 15 minutes or until the water takes on a light orange-ish stock color, then strain all the shells out. Use the stock in this recipe in place of water for an extra boost of flavour.
*Tip 2:
Though we've put yellow noodles into this Penang Chilli Prawn Noodle Recipe, you're free to use any type of noodle you like. I even use pasta sometimes! As for the fried shallot, you can fry a big portion at one go, then seal them in a jar for future use.