Fresh Prawn Noodles

Occasionally, my colleague will select and bring some choicest prawns from his father’s catch to the office.  Besides cooking fresh seafood porridge, I will cook prawn noodles. Just using the instant packet ‘Har Mee” to cook with the prawns is not good enough.  I will add some sambal belacan (fermented shrimp with chilli mashed into paste form) and ikan bilis (anchovy) powder.  And if kangkong or water convolvulus (vegetable) is available, this will complete the Penang prawn mee recipe.

Ingredients (for two servings):-

2 packets of “Har Mee” instant noodles.

6 pieces (250 gm) of large fresh white prawns

1 table spoon of sambal belacan.

1 teaspoon of sesame oil.

¼ teaspoon of Ikan bilis powder.

Preparation:

Boil 500ml of water. Once boiled, turn the temperature to low. Blanch the noodles alone until it is springy and loose. Remove with a sieve and place into serving bowl.  Then blanch the kangkong. Throw away the water after blanching the kangkong.

Rinse  the cooker thoroughly. Boil 600ml of water. Once boiled, turn the temperatue to low, add in the prawns, sambal belacan and continue to boil until the prawns are cooked. Next, add the sesame oil, ikan bilis powder and seasoning pack from the instant noodles. Stir thoroughly and remove the prawns. Do not over-cook the seasoning.

Pour the soup onto the noodles and serve.

This is the most delicious prawn noodles that I have tasted. The best prawn noodles in Penang only gives you a few slices of prawn or some tiny shrimps plus a few slices of pork. And it does not taste as good as this.