Lily's Wai Sek Hong: Prawn Mee: The name of this dish is called prawn mee but meehoon is also very good with this soup. In Kuala Lumpur this soup noodle is called 'mee yoke...
Recipe courtesy by Lily
For the stock:
1 kg pork neck bones
500g lean pork
1/2 tsp salt
2 tbsp oil
500ml water, 4 litres water
50–75g rock sugar
1 tbsp salt or to taste
600g fresh yellow noodles
300g rice vermicelli, soaked until soft then drained
250g bean sprouts
200g water convolvulus, plucked into neat sections
Some shallot crisps
4–5 tbsp chilli paste (cili boh)
6 shallots pounded
3 cloves garlic pounded
4–5 tbsp oil
1 tsp salt
Put neck bones and water into a pressure cooker and cook uncovered until scum appears and skim off the impurities. Strain the soup and wash the bones in cold running water until no sign of impurities, then return soup and bones to pressure cooker, cover and cook for 30 mins.
Release the pressure and open cover to add lean pork. Cook until meat is just cooked through. Remove and slice the meat thinly , put aside for use as garnishing.
Using the 500ml water, cook the prawns until cooked. Strain stock and add to main stock, leave cooked prawns in iced water to stop the cooking. Shell the prawns and leave aside for garnishing.
Heat up 3 tbsp of oil and fry the prawn shells until very fragrant. Blend the fried prawn shells in a food processor until fine and using a piece of muslin cloth, tie the prawn shells in and add to main stock. Bring the main stock to the boil and then simmer for 45 minutes. Strain the soup , add rock sugar and salt and bring to a boil to dissolve sugar.
Heat 4–5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic. Dish out and set aside for use as chilli oil and paste.
To serve, put noodles, rice vermicelli, bean sprouts and water convolvulus into a noodle strainer. Scald in a pot of boiling hot water for a minute then drain off excess water. Place into soup bowls. Top up with the main stock and sliced pork, chilli oil, chilli paste and shallot crisps.