Penang Prawn Noodle

Prawn Stok Ingredients :
2.5 liter Pig's bone broth
(1pc Pig's marrowbone and 1kg pig's back bone boiled with 3.5 litre water for 2 hours)
Prawn's shell

1) Boiled the prawn's shell with the broth for another 30 minutes.
2) Add in the sambal paste continue to simmer for 20 minutes.


Sambal Paste Ingredients:

50g Dry Prawns ( cleaned and pounded)
150g Shallot (pounded)
2 clove Garlic (pounded)
1.5 packed Prawn Mee Paste

1) Fry the pounded dry prawns till fragrant, keep a side.
2) Fry shallot and garlic till fragrant.
3) Add in prawn mee paste and dry prawns. Mixed well


Fresh Prawns Preparation:
1) Clean and blanch in boiling water for 2 minutes.
2) Remove and reserve the shell.
3) Fry the prawns with enough sambal paste. Keep a side.

Main Ingredients :
400g Fresh Prawns
2 big pcs Fish Cake ( sliced and fried)
150g "Kangkong" (blanch with water)
100g Bean Sprout  (blanch with water)
500g Yellow Noodles (blanch with water)
100g Mee Hon (blanch with water)
Fried Shallot
4 tbsp Sambal Paste
Prawn Stok


Serve 6 bowls