Penang Hokkien Mee (Prawn Mee)

I have tried a couple of so called Malaysian restaurant, and everytime, I ordered this Penang prawn mee, and everytime, I mean, EVERYTIME, they never fail to dissapoint me…. it just means one thing… it is not possible to get what you crave for or what you miss out THERE…

So I decided to DO IT MYSELF.

I started patiently saving all prawn shell and head everytime I cook a prawn dish… and well you can also guess, for this prawn mee, we have ALOT more prawn dishes last month than ever… hehe

Today I sees that I have saved enough shell and head… so it is time to get start!
For the broth:

1 big box of prawn shell and prawn head
Pork ribs (I use stock ribs, its cheaper, and gives much more flavour)

Chili paste:

20 Dried red chilies （Soaked in hot water）
1 teaspoon of belachan
10 shallot （peeled）
3 cloves of garlic （peeled）

Seasoning：
Fish Sauce to taste
Heh Gor (Shrimp paste)
Palm suger or rock sugar 3-4

Toppings & Noodles：
Yellow noodle one packet
Vermicelli some soaked
Kangkung (Water convolvulus) a bunch
Beansprout a bunch
2 hard boiled eggs

6-7 big prawn

To make the broth, wash the prawn shell and heads, parboil the pork ribs, in a big pot (I use rice cooker here), add 10 cups of water, and the ribs, bring it to boiling, then simmer it for about 30 minutes.

While the broth is cooking, now prepare the chili paste, grind together red chilies, shallot, garlic and belachan, fry it with 6 tablespoon of oil till fragrance.

In the same pot, leave a little chili paste, fry the prawn till it is cooked, leave it aside for topping later.

And now, fry the prawn shell and head till it crisp

Pour the prawn shell and heads to the pork ribs soup we were simmering just now, continue cooking for another 1.5 hours.

Soak the vermicelli, washed and clean the vegetables, boil the hard boiled eggs, take out a few ribs, and peel off the pork for topping, put the ribs back to the broth.