Saturday, July 14, 2007

Har Meen ~ Prawn Noodles

I was really looking forward to eating this har meen. The trick to a good prawn noodle is to have a very tasty and flavoursome prawn stock. It took me months of religiously collecting every bit of prawn heads and its shells to make the base.

For me this har mee recipe is an easier version as I used my homemade red curry paste which I have a ready supply in my freezer to spice up the dish . Instead of yellow fresh mee, I substituted with dried noodles as it is more readily available.

Har Meen, Prawn Mee
Yield : 2 bowls

1 tsp homemade red curry paste
2 cup prawn stock
1 chicken drumstick
12 raw prawns
¼ tsp salt
1 tsp soy sauce
fresh yellow noodle or dried noodle
handful ngah choy (bean sprout)
chives or spring onions
fried onions

Har Mee

1. Fry the curry paste briefly in a little oil. Add in the prawn stock and drumstick.
2. Simmer until drumstick is cooked through. Remove and shred the chicken meat. Set aside.
3. Cook the raw prawns in the stock and set aside.
4. In a separate pot of boiling water, cook the noodles and bean sprout. Do not overcook.
5. Place the cooked noodles and bean sprout in 2 separate bowls.
6. Garnish with prawns, chicken, chives and fried onions.
7. Into the stock add soy sauce and salt to taste. Scoop the hot prawn stock into the bowls. Serve immediately.

Prawn Noodle
Prawn stock
Everytime you eat prawns collect the discarded shells and heads in a plastic bag and freeze. When you have collected enough, simmer the prawns shells with 2 big onions in water for an hour. Strain through a sieve and discard the shells. If not using immediately, freeze in cup lots.

1. If you do not have enough prawn shells, add in some pork bones to boost the stock flavour.
2. If you are freezing the stock use less water to make it more concentrated. You can always add water to dilute it at a later stage.


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