Hae Mee (Prawn Noodles)

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle is a popular street food in Malaysia. The slightly spicy, sweet, and savory soup for this delicious noodle is made with sambal paste, whole prawns, prawns' heads & shells, and chunks of pork ribs, or chicken bones. This noodle recipe will take about a couple of hours to prepare; but, if you like prawns like I do, then chances are you will enjoy this tasty noodle soup.

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

Ingredients

Soup Base 1 (Chicken Stock)
6 Pcs (1.5 Kg) Chicken Carcass
80 grams Dried Anchovies/Ikan Bilis, rinsed
15 to 16 Cups of Water

Soup Base 2
800 grams Prawn Shells & Head
80 grams Dried Shrimps
4 Cups of Water
50 to 60 grams Rock Sugar
4 to 5 Tbsp Peanut Oil
Sea Salt, to taste

Sambal Paste
60 grams Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
4 Fresh Red Chilies, chopped
10 (200 grams) Shallots, peeled and chopped
5 Cloves Garlic
2 tsp Roasted Belachan
1/2 Cup of Peanut Oil
¼ tsp Sea Salt
1 to 2 Tbsp Palm Sugar

Topping
500g Peeled Prawns
2 tsp Chili Powder
300 grams Blanched Water Spinach
250 grams Blanched Bean Sprouts
6 to 8 Hard-Boiled Eggs
1/2 Cup Fried Shallots
200 to 300 grams Cooked Rice Vermicelli (Bee Hoon)
150 to 200 grams Yellow Noodles, blanched

Full Recipe: http://www.seasaltwithfood.com/2013/0...