|Prawn Noodles ( Har Mein)|
12 ounces yellow noodle
8 ounces rice vermicelli noodle ( bee hoon), soaked
11/2 lb big shrimp with head, cleaned and deveined
1 cup cooked chicken breast, peel slice
1 bunch water convolvulus ( kangkung), washed and cut
3 hard boiled eggs, cut
1 cup fish cake slice
2 cups bean sprout, trimmed
2 stalk green onion, trimmed an cut
3 bulbs shallot, peel and cut slice
Prepare for prawn broth :
8 cups water
2 cans chicken soup
1 cup shrimp head
1 handful anchovies (ikan bilis)
1/2 cup soy bean
1/2 teaspoon peppercorn, smashed
1/4 cup chili paste
3 tablespoon vegetable oil
1 whole onion, peel
1 cube rock sugar
2 teaspoon sugar
( Heat the wok with oil and fry shrimp head until oil out, add water, chicken soup, anchovies, soy bean
peppercorns, chili paste and onion, let it simmer on low heat for an hour or more, when the soup ready
add rock sugar, sugar and salt to taste and discard everything and strain the soup)
Heat wok with oil and fry shallot until golden brown, removed from wok and set aside. If possible use
back the same wok and oil to fry shrimp head.
Boil water in a pot and and blanch yellow noodle, rice vermicelli noodle, removed, set aside.
Slightly blanch bean sprout and water convolvulus ( kangkung), removed and set aside.
Bring prawn soup to rolling boil, carefully slide in the shrimps and let it cook for about
1 - 2 minutes or until the shrimp change in color. Removed and set aside. Pick a few smaller shrimp
de-shelled and cut slice.
To serve, add handful of yellow noodle and rice vermicelli noodle into a deep soup bowl, garnish with
shrimps, chicken slice, fish cake, bean sprout, kangkung and egg slice.
Ladle a few scoop of prawn soup over the noodle and sprinkle with fried shallot and green onion.
Serve immediately while its HOT!!!