Thursday, June 09, 2005

Prawn Mee

The name of this dish is called prawn mee but meehoon is also very good with this soup. In Kuala Lumpur this soup noodle is called 'mee yoke' and in Penang and Northern part of Malaysia it would be called 'Hokkien Mee'

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For the stock:

1 kg pork neck bones
500g lean pork
600g prawns
1/2 tsp salt
2 tbsp oil
500ml water, 4 litres water
50–75g rock sugar
1 tbsp salt or to taste

600g fresh yellow noodles
300g rice vermicelli, soaked until soft then drained
250g bean sprouts
200g water convolvulus, plucked into neat sections
Some shallot crisps

Chilli oil:

4–5 tbsp chilli paste (cili boh)
6 shallots pounded
3 cloves garlic pounded
4–5 tbsp oil
1 tsp salt

Put neck bones and water into a pressure cooker and cook uncovered until scum appears and skim off the impurities. Strain the soup and wash the bones in cold running water until no sign of impurities, then return soup and bones to pressure cooker, cover and cook for 30 mins.
Release the pressure and open cover to add lean pork. Cook until meat is just cooked through. Remove and slice the meat thinly , put aside for use as garnishing.
Using the 500ml water, cook the prawns until cooked. Strain stock and add to main stock, leave cooked prawns in iced water to stop the cooking. Shell the prawns and leave aside for garnishing.
Heat up 3 tbsp of oil and fry the prawn shells until very fragrant. Blend the fried prawn shells in a food processor until fine and using a piece of muslin cloth, tie the prawn shells in and add to main stock. Bring the main stock to the boil and then simmer for 45 minutes. Strain the soup , add rock sugar and salt and bring to a boil to dissolve sugar.
Heat 4–5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic. Dish out and set aside for use as chilli oil and paste.

To serve, put noodles, rice vermicelli, bean sprouts and water convolvulus into a noodle strainer. Scald in a pot of boiling hot water for a minute then drain off excess water. Place into soup bowls. Top up with the main stock and sliced pork, chilli oil, chilli paste and shallot crisps.



Anonymous said...

what are water convolvulus? Is it the same as ong choy?


Little Corner of Mine said...

water convolvulus = kangkong.

Jan said...

yes, it is also called water spinach sometimes. or eng chye in teochew dialect.

Anonymous said...


Where can I get Chili boh in US?

lilyng said...


which part of the states are you in?

i make my own chilli paste with dried chillies. you cut them into small pieces, soak in hot water and then i process it.

Anonymous said...

Hi Lily

Can I use chicken/mutton/beef bones to make the stock instead of pork bones? Thank u.

lilyng said...


chicken or chicken bones are perfect but mutton or beef could be strong for the prawn flavor

speedoflight said...

If I were to use chicken broth, is it a must to make it in a pressure cooker or can I use canned chicken broth?

lilyng said...


go ahead with canned chicken broth and cook the prawns in it.

i will use canned broth or even granules if we need to eat fast.

Anonymous said...

Hi! I love this site! I have a shortcut; I use the canned prawn sambal and throw it in with the pork bone soup. Add extra chillies if u want the heat.

Anonymous said...

I have a shortcut...add in a can of prawn sambal to the pork bone soup. Add extra chillies if needed.

Anonymous said...

hi Lily,

Can I know how much dried chili is required to make chili boh?



lilyng said...


for 4 -5 tbsp of chilli boh, you can soak a handful of dried chilli with hot water(first cut the chilli with a scissor into tiny pieces), drain and run through cold water to remove the seeds, then blend or chop(if using a blender, you would have to use a little water to get the blender going but try to use as little as possible)

tazyspin said...

Hi Lily,

May I know how many adults can I feed with this recipe??

Also, if I use chicken broth, do I stick to 500ml too??


lilyng said...

you can use chicken broth - it does not have to be 500 ml. Enough to cook all the prawns will do.

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