I discovered the “Penang Hokkien Prawn Noodles“ while traveling in Penang, and I fell in love with its unique taste.
Hokkien Prawn Noodles
Hokkien Prawn Noodles is Southeast Asian cuisine, representative in Singapore and Penang, Malaysia. It is a red spicy soup base cooked with shrimp shells and chili, and served with yellow noodles, rice noodles, shrimp, and spinach. , can be found in Chinese tea restaurants or food centers all over Singapore and Malaysia. The soup base of Hokkien Prawn Noodles is full of the umami taste of shrimp and the aroma of spices such as chili. It is very popular among Chinese in Singapore, Malaysia, Thailand, and Indonesia.
In March, I traveled to Penang, Malaysia to visit my best food blogger friend, Bee from rasamalaysia.com. Bee is a local from Penang and she recommended me a lot of local food. I will share these delicious Penang recipes one after another, I hope you will like it.
What are the benefits of eating shrimp?
Shrimp is a commonly eaten seafood and a lean source of protein. While the amount of calories in shrimp is low, the number of key nutrients is high. These nutrients include vitamin B12, which helps form red blood cells and maintain nervous system function, and selenium, a mineral that helps protect cells from damage
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If you love eating prawns, I have a few prawn recipes on my website.
Hokkien Prawn Noodles
I discovered the “Hokkien Prawn Noodles“ while traveling in Penang, and I fell in love with its unique taste.
Ingredients
500g fresh Hokkien noodles
500g medium-sized prawns, peeled and deveined
200g pork belly, sliced
4 cloves garlic, minced
1 tbsp shrimp paste (belacan)
2 tbsp soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp sugar
1/2 tsp white pepper
1/2 cup chicken stock
2 cups water
2 hard-boiled eggs, halved
1 bunch of choy sum (Chinese mustard greens), blanched
1/2 cup fried shallots
1/2 cup chopped spring onions
- For the chilli paste:
10 dried chillies, soaked in hot water until soft
5 shallots
3 cloves garlic
1 tbsp shrimp paste (belacan)
2 tbsp vegetable oil
Directions
- To make the chilli paste, blend the soaked dried chillies, shallots, garlic, and shrimp paste in a food processor until it forms a smooth paste. Heat up the vegetable oil in a frying pan and fry the chilli paste for 5-10 minutes until fragrant. Set aside.
- In a large pot, boil the water and blanch the Hokkien noodles for 2-3 minutes. Drain and set aside.
- In a wok or large frying pan, heat up some oil and fry the minced garlic until fragrant. Add the pork belly and stir-fry until it starts to brown.
- Add the prawns and stir-fry until they turn pink. Then, add the shrimp paste, soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, chicken stock, and water. Bring to a boil and let it simmer for 10-15 minutes.
- To assemble the noodles, place a portion of the blanched noodles in a bowl. Top with some of the prawn and pork belly mixture, and pour some of the soup over it.
- Garnish with the hard-boiled eggs, blanched choy sum, fried shallots, chopped spring onions, and a spoonful of the chilli paste.
- Enjoy your delicious Hokkien Prawn Noodles with a Penang twist!
Notes
- You can put any pork, pork foot, or seafood you like on the basis of the noodle to make it richer. This is how I eat it in the Penang food market.
Do You Love Penang Hokkien Prawn Noodles?
Tell me, do you like this dish? and give me any feedback in the comments.
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