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Prawn Noodle Soup or Har Mee

Recipe submitted by ND14

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Har Mee is a spicy prawn and noodle soup. Originating from the Fujian (Hokkien) province in China. Malaysian-Singaporean noodle soup slurpers might think laksa is the ultimate dish, but there are those who know better. A rich soup, Har Mee is conventionally brewed from prawns, poured over a mix of yellow hokkien noodles and garnished with whole prawns, fried shallots, slices of fish cake or fish tofu, kang kong or chye sim and bean sprouts.

Serves 4

Ingredients

soup base :-
Prawn's heads and shells - from 500 gms of prawns
2 litre water
Rock sugar - 2-3 small pieces (available from oriental shop)
2-3 garlic and ginger (chopped fine)
2 tablespoons oil
salt to taste
Chillie paste :-
20 dried chilies - de-seeded and soaked to soften
5 fresh red chillies - de-seeded
6 shallots
4 cloves garlic
2 tablespoons water
2 tablespoons dried shrimp - soaked to soften
5 tablespoons oil
salt to taste
Toppings / condiments:
400 gms hokkien noodles - boil for 3 minutes and drained
500gms prawn s - boiled
Chye sim or kangkung - scalded
beans sprouts - top and tail - scalded
8 pieces fish tofu (available from oriental shop) - boil for 3 minutes - drained
4 tablespoons fried shallots
4 tablespoons cooked chillie paste

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Method

Chillie Paste:- prepare in advance
Blend all the ingredients.
Heat wok with 5 tablespoons oil.
Stir fry the chillii paste for 20 minutes on low heat.
Salt to taste
Dish and set aside.
Soup Base:- prepare a day ahead and chill in fridge
On day of serving - simmer soup till piping hot
In a deep pot, add 2 tablespoons of oil.
Stir fry the chopped garlic and ginger.
Add in the prawn heads and shells.
Stir till prawns turn reddish orange.
Add water and close the lid.
Boil for 2 hours on low heat.
After 2 hours of boiling, the prawn soup should be ready.
Sieve the soup and discard all the shells and heads.
Add 4 tablespoons of cooked chillie paste.
salt to taste
Stir well to mix.
Assemble:-
In a big bowl, add hokkien noodles and other condiments on top - prawns, fish tofu, chye sim, bean sprouts, fried shallots and some chilli paste.
Pour the hot steaming soup and it is ready to be served.

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Notes & Tips

The soup base can be prepared in advance. The essential condiment to go with the noodle is chillie paste. The chilli paste can be kept for a long time in the fridge. Make a big batch of it and use it to marinate fish/chicken or add to the sizzling steak or toss in Thai asian beef salad.