Malaysian Delight // Hokkien Prawn Noodles with Fresh Water Prawns
If food is the best portrayal of culture, let's not forget this spicy and savoury delight.
I always have a soft spot for Hokkien Prawn Noodles. The aroma and freshness exudes from each bowl never fails to capture my tastebuds. Many people say this local delight originated from Penang, a northern state in Peninsular Malaysia. However, the popularity of this dish has since then spread to other parts of Malaysia. Now, you can easily find eateries around Malaysia serving this distinguished bowl of noodles.
400g Noodles (blanched)
300g Bean sprouts (blanched) - I opt this out
3 Hard-boiled eggs (cut into half)
6 tbsp Oil
2 nos Fresh Water Prawns - (From C&C Aquaculture)
600g Big prawns (clean, do not shell them)
600g Pork bones
4 litre Water
300g Kangkung (blanched, cut into 5cm)
200g Pork belly (blanched)
1 Red chilli (sliced)
2 tbsp Fried shallots
1 stalk Spring onion (diced)
(b) - Pounded
15 Dried chillies
3 cloves Garlic
1 tsp Belacan
1/2 tsp Salt
Saute ingredient (b) in 2 tbsp of oil until fragrant. Dish up and keep aside.
Hear up 4 tbsp of oil and stir-fry big prawns briskly until just cooked. Dish up and leave to cool. (Keep head and shells to make into stock)
Then, sitr-fry chopped garlic until golden and fragrant. Add water, pork bones, prawn heads and shells and ring to boil. Then, lower heat, simmer for 1-1.5 hour. Strain the stock into a pot.
Add pork into the pot of stock and bring to boil. Remove the cooked meat and slice thinly. Add salt to stock.
Put some bean sprouts and required amount of noodles into a bowl. Top up with prawns, meat, egg and kangkung. Pour boiling stock over and garnish with fried shallots, spring onion and red chillies.
The satisfaction? Indescribable.
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