har mee / prawn mee 虾面

Har Mee or Prawn Mee is always seen in hawkers stall in Malaysia especially in Kuala Lumpur and Petaling Jaya.


I try not to put so much side dish and want to make a simple prawn mee which can prepare at home. I collects some prawn shells and put in the freezer before I cook this prawn mee. It takes quite some time to cook this, that's why I always prepare my stock a day earlier or in the morning. So you wont feel so much work to do.

Ingredients: (serve 4 pax)
2 cups Prawn sheells
1 cup peeled prawns
10 shallots (sliced)
100g pork
some fish cake (sliced)
some bean sprouts
some Water spinach or Kangkung
1 medium Yam bean or Sengkuang or Jícama (peeled and cut into cubes)
Pork bones 猪尾骨
2 tbsp chili paste
2 hard boiled eggs, peeled and halved
Some Mee or yellow noodles
Some Meehoon or rice vermicelli
2 hard boiled eggs, peeled and halved

Seasoaning:
Salt
Rock Sugar
Pepper
1/2 tsp Dark soy sauce


1. Use a big deep bowl to boil pork bones and yam bean. Keep boiling for 1 hour or more.
2. Heat up a bowl or pan with some cooking oil, add prawn shell and fry until crispy.
3. Fry sliced shallots until golden brown and crispy. Set a side.
4. Take out pork bones and yam bean out from the boiling bowl.
5. Pour in the fried prawn shells and half of the fried shallots into the stock. Keep boiling in medium low heat for another 1 hour or more. Add salt, rock sugar and dark soy sauce to taste.
6. While waiting of the stock to ready, boil pork meat and fish cake until cook and cut into thin slice. Set a side.
7. In a pan, cook prawn or shrimps with some chili paste and salt. Set a side.
8. Use a big bowl to boil some clean water, cook yellow mee and meehoon with a strainer. Pour into a serving bowl. Then use strainer to cook bean sprouts and water spinach.
9. Pour ready cooked prawn stock into serving bowl and garnish with pork meat slices, cooked prawns, fish cake, bean sprouts, water spinach, hard boil egg, crispy shallots and some chili paste.