Har Mee is a spicy prawn and noodle soup. If you add a couple of pork
ribs to the soup for the last hour of simmering, the taste is even more
complex and delicious. Originating from the Fujian (Hokkien) province in
China, this Har Mee recipe is a Malaysian version, with more ingredients
and toppings. You’ll need a stock pot, a wok, and a strainer.
Ingredients:
12 raw prawns
4 Tbsp. vegetable oil
2 Tbsp. sliced onion
2 dried red chilies, soaked, drained, chopped into small pieces
2 tsp. blachan (available in powder or paste form in Asian
markets)
1 Liter chicken stock or water
1 Tbsp ikan bilis (anchovy)
1 Tbsp. peppercorns
2 Tbsp fried shallots
1 Tbsp. light soy sauce
1 piece rock sugar or 1 tsp. brown sugar
1 tsp. salt
9 oz. (250 grams) fresh egg noodles
8 slices of fish cake
1 cup bean shoots
Additional Tbsp. fried shallots
2 hard-boiled eggs, sliced
Steps:
Peel prawns, saving heads.
Heat 2 Tbsp. oil in a wok, then add prawn heads and cook for 10
minutes. Set aside.
Heat the other 2 Tbsp. oil in wok. Fry onion for a minute or so.
Add chilies and blachan. Fry for an additional 2 or 3 minutes.
Add prawn heads, stock (or water), and all the other ingredients
except noodles, fish cake, bean shoots, shallots, and egg.
Simmer for one hour.
Cook prawns in simmering, salted water for 2 minutes or until
pink.
Pour boiling water over egg noodles, drain and rinse.
Using 4 bowls, divide noodles, fish cakes, prawns, and bean
shoots.
Strain the hot prawn stock and divide between bowls. Garnish
with shallots and egg slices.
