I do love a good bowl of prawn noodles. Especially when the weather is 7˚C outside. Inside my house though the heating has not even come on as I live in a new build eco-friendly house. After a bowl of my extra spicy Hae Mee noodles, I do not feel any cold at all.
Peeling 5 minutes eggs is not a joke. I have to be gentle and do it slowly. Should have boiled it yesterday and put them in the fridge. TIP – doing this makes them easier to peel.
Having a bowl of spicy prawn noodles that you made from scratch and not from a packet of shop bought paste feels like singing …..I’m walking in the air….. I have been planning this cook for a week. Last week I fried my collection of prawn heads and made into a small pot of sambal ready in the fridge and prawn oil for my chicken rice noodles (Hor Fun) https://www.julieolive.co.uk/2019/03/05/kai-see-hor-fun-%e9%b8%a1%e4%b8%9d%e6%b2%b3%e7%b2%89/
This makes life a lot easier. I have also made some prawn stock and freeze. I defrosted the stock last night as I decided to cook today because I saw some amazingly fresh Kangkong at the Asian supermarket during the weekend. To me a good bowl of prawn noodles must come with its partner, the Kangkong, morning glory vegetables.
Today I am making it with pork ribs. Lately it is very difficult to buy raw pork ribs in the normal supermarket. Most of them have been boiled and marinated, prepared for the masses to oven bake. As I am not a fan of BBQ sauce or sticky sweet sauce myself, I hardly buy, cook or eat those. Nowadays if I want nice raw pork ribs, I find I have to go and get them from Costco. Luckily Costco is nearby and not too far away. The accompanying pics below are the stages and TIPs of my way of cooking this dish in the UK. Enjoy.
p/s Of course, you can make more of the prawn head paste aka otak udang sambal and keep it in the fridge for adding to other dishes like I did with my Asam curry fish dish. The possibilities are endless, and it is not wasted – https://www.julieolive.co.uk/2022/11/24/asam-curry-fish-asam-hue-%e4%ba%9a%e5%8f%81%e5%92%96%e5%93%a9%e9%b1%bc/
Prawn Noodles (虾面/Hae Mee) With Pork Ribs
Ingredients
Prawn Oil
- Fry the prawn heads and shells. Drain and save the oil
- Oil
- Garlic
- Salt
Prawn paste
- Blend the fried prawn heads to make paste
- Blended prawn heads
- Dried chilli paste
- Belacan
Prawn stock
- Save as many prawn heads and shells in your freezer as you can.
- Used the prawn shells after frying to make stock
Chilli paste
- Dried chillies
- Fresh red chillies
- Garlic
- Belacan
Additional ingredients
- Freshly ground sea salt & pepper
- Fresh Kangkong
- Fresh beansprouts
- Any types of noodles of your favourite
- Hard boiled eggs
- Roack sugar
Last week I fried my saved-up prawn shells with a bit of garlic and salt. I used a potato masher to press all the ‘brains’ out of the shells. Then I picked out the crispy heads to blend in the blender. I added soaked dried chillies to make a prawn ‘brains’ paste (kekekeke) I have to stop myself from spreading it onto cracker and eat!
Today it is simply setting up my little blender to blend some chillies (both dry and fresh). Soaked the dried chillies overnight after removing seeds. Also blend the shallots and garlic.
