Monday, July 23, 2007

Prawn Mee @ Hokkien Mee

Last Saturday, we had a guest drop by over our house. It's Dearie Suki's friend. I was telling hubby to get his friend to stay over for dinner since I cooked Prawn Mee. Hahaha... got praised again for the tasty Prawn Mee. Aik.. malu only and I am speechless when people I don't really know praised me that how can I do it with kids around and a career to move on. Well what I could say it is my interest to cook and also my time managment between family, friends, and work.

Come back to my Prawn Mee or Hokkien Mee, I still think those selling in Penang is much more tasty. Dearie Suki was telling me off course nice ler cos added lots of MSG. Maybe he is right, mine is purely prawn stocks and no MSG. This round my maid got a bit smarter I could say cos she didn't throw away the prawn shells. So better utilize it rather than throw away.

To prepare the stocks, what you need to do is to sautee some chopped onion till soft then add in some chilli paste. If you prefer it to be more spicy then add more chilli paste. Then throw in the prawn shells and fried till the shells turn orange colour. Pour in water and let it simmer for about 1 hour. Season with 1 chicken cube and salt to taste. Oops... remember to add some rock sugar into the soup.

Blanched some meehoon and to go along with it I have prepared some sliced fish cakes, hard boiled eggs, steamed prawns, fried shallots and also some kangkung. Dearie Suki was complaining where is the sambal. Aiyah... forgot la. Anyway the soup is spicy enough and you don't need sambal.

Here my Prawn Mee. Both me and Dearie Suki had this for supper at about 2 am yesterday cos stomach making noise after XXX.

6 comments:

Cat Cat said...

Sue,
I'm going to keep the shrimp shells to make prawn mee next time. I always threw away all the shells. Rugi ya... Your prawn mee looks so good.

tigerfish said...

Wooo...with that prawn stock,your prawn will be nothing but delicious, delicious, delicious. :D

Sue Sue said...

CatCat,
I used to throw away but come across the prawn mee recipe in one of the blog so everytime I buy prawn I will keep the shells in the freezer.

Tigerfish,
The prawn stock is so sweet but still nothing compare to the Penang Prawn Mee leh !

Judy said...

Another favourite dish of mine and my son. Hahaha. Easier for you to ask me which one is not my favourite.

I always keep the prawn shells back in the freezer.

Could you please tell me what chillie paste you use? My mum also puts hei bee' in a muslin cloth, tied up, and puts the bag of 'hei bee' into the stock for more sweetness.

Thank you for sharing this lovely recipe.

Sue Sue said...

The chilli paste I blended myself using dried chilli and some onions. I used to blend quite a lot of it and then divided into small portions and keep in the freezer. It easier if you want to use just take out one portion and thaw it before you cook your sambal.

I didn't use hei bee. But my colleague told me if you want it to be more sweet add pork ribs and chicken carcass into the stocks. But I didn't add either one cos the shells is sweet enough.

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