Chili Prawn Noodles - Penang's famous hawker dishThere are many names for this dish - Chili Prawn Noodles, Penang Prawn Noodles, Penang Hokkien Noodles, Penang Hokkien Mee or Penang Har Mee. It's a totally different experience compared to its Singapore and Kuala Lumputer counterpart. Chili Prawn Noodles is one of Penang hawkers' most famous signature dish and not only Penangites but many people from all over the country (and world) come to Penang to sample this incredible dish. The secret in making a really good bowl of Penang Hokkien Mee is in the preparation of the ingredients used to make the soup base. To be considered a lip-smacking, taste-bud satisfying bowl of Penang Hokkien Mee, you've got to have that delicious prawn-taste infused into the soup, such that it's still lingering in your mouth even after you've slurped the very last drop of soup.
Speaking of hawker food, I personally like the Hokkien Mee at Green House, located along Burma road in Penang. If you're travelling to Penang, I recommend that you give them a try! However, if you're not planning a trip to Penang anytime soon, but you still want to have a delicious bowl of Penang Hokkien Mee, well, that's something we can help you with. Khimyan Curry offers the Penang Hokkien Mee paste, and the results are stunning, to say the least. I've received many positive feedback, especially those from Australia, Indonesia and Singapore, who've visited Penang and enjoyed the hawkers' Penang Hokkien Mee here. And their verdict after making their own with our Penang Hokkien Mee paste? Almost as perfect as the original version! Many have said it's the next best thing to actually going down to Penang and enjoying one at the hawker stalls. Our secret? No secret, really: it's all in the ingredients. We use real shrimp and top-quality raw ingredients in our curry pastes - you can't get that great taste with the artificial stuff. And that's our "secret" when it comes to standing out from the rest. Some of the members in our foodie community like to pre-cook the shrimp heads in a pot of water, then add the paste into the broth. That's a really smart thing to do, if you have the time for it. For those who are in need of some fast Hokkien Mee action, Khimyan's Penang Hokkien Mee paste is the only ingredient you'll need to make the soup. When I am craving for a spicier alternative to instant noodles, I'll just make a soup base using the Penang Hokking Mee paste, then add plain noodles to it - very little time needed and simply delicious.
This Chili Prawn Noodles recipe serves 4 Preparation: • 100 grams bean sprouts • 600 grams yellow noodle • 200 grams rice vermicelli • 3 hard boiled eggs (shelled and cut into wedges) • Prawns • Fried shallot • kangkong (water spinach) • 1300ml water • 1 packet Khimyan brand Penang Hokkien Mee Paste #Tips: Though we've put yellow noodles into this Chili Prawn Noodles recipe, you're free to use any type of noodle you like. I even use pasta sometimes! With the fried shallots, you can fry a big portion at one go, then seal them in a jar for future use. Direction 1. Boil 1300ml water in a pot, then pour 1 packet of Khimyan brand Penang Hokkien Mee Paste in. Add in some prawns, stir well and cook for 2 minutes. 2. Blanch the yellow noodles, rice vermicelli, bean sprouts, kangkong and prawns in boiling water, in a separate pot. 3. Put some yellow noodles, rice vermicelli, bean sprouts, and kangkung into several serving bowls. Arrange the prawns and egg wedges on top. Pour in the hot Penang Hokkien Mee soup and garnish with a handful of the fried shallot. Serve hot. Customer Reviews:
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