Prawn Mee Soup Recipe

Prepare ingredients

Rinse the raw whole prawns under cold water. Reserve the peeled prawns (300 g) for later topping. Separate prawn heads and shells from bodies if desired; keep all shells and heads for maximum flavor. If using chicken bones, rinse and pat dry.

Toast aromatics and dried seafood

In a medium dry pan over medium heat, toast the dried anchovies (ikan bilis) and dried shiitake for 2–3 minutes until fragrant. Do not burn. Transfer to a bowl.

Sear prawn shells and heads

In a large stockpot (5–6 L), add 1 tablespoon neutral oil and heat over medium-high. Add prawn shells and heads plus the chicken bones (if using). Sear for 3–4 minutes until shells turn mostly pink and smell fragrant; this deepens the prawn flavor.

Build the stock

Add the toasted dried seafood, smashed ginger, smashed garlic cloves, and halved shallots to the pot. Pour in 3 liters (3000 ml) of cold water. Bring to a rolling simmer over high heat.

Simmer

Once simmering, reduce heat to low–medium to maintain a gentle simmer. Skim any foam or scum from the surface for the first 10–15 minutes to keep the broth clear. Simmer uncovered for 40–50 minutes to extract maximum flavor from the shells and bones.

Strain and season

After simmering, strain the broth through a fine-mesh sieve into another pot or large bowl, pressing down on solids to extract liquid. Discard solids. Return strained broth to the cleaned pot. Stir in palm sugar (1 tbs), fish sauce (2 tbs), sea salt (1 tsp), and white pepper (1 tsp). Taste and adjust seasoning—add up to 1 tbs more fish sauce or 1/2 tsp more salt if needed.

Concentrate prawn flavor (optional)

If you want a richer, orange-hued prawn mee soup, reserve about 150–200 ml of the strained broth in a small saucepan, add some of the seared prawn heads (lightly mashed) and simmer 10–15 minutes, then strain back into the main broth. This deepens the color and aroma.

Heat 3 tbs neutral oil in a small skillet over medium heat. Add finely minced garlic (4 cloves) and minced shallot (1 small) and sauté until golden and fragrant, about 1–2 minutes. Add soaked and finely chopped dried red chilies (or ready chili paste) and the toasted belacan (1 tsp) and stir-fry for another 1–2 minutes until aromatic. Remove from heat and set aside. This oil will be spooned on bowls to give aroma and optional heat.

Blanch noodles and prawns

Bring a separate pot of water to a rolling boil. Blanch the fresh yellow Hokkien/egg noodles (400 g) for 20–30 seconds just to separate and warm; drain and divide between serving bowls. Quickly dip the rice vermicelli (200 g) in the same boiling water for 10–15 seconds until tender; drain and layer with the egg noodles in bowls. Briefly poach the peeled prawns (300 g) in the boiling water for 30–60 seconds until just cooked through and opaque; remove and set aside.

Prepare tofu puffs and bean sprouts

If using tofu puffs (8 pieces), briefly blanch them in the boiling water for 20–30 seconds to warm. Blanch bean sprouts (200 g) for 15–20 seconds and drain. Divide these among the serving bowls atop the noodles as desired.

Reheat the strained prawn broth until steaming but not boiling. Taste one last time for seasoning and adjust fish sauce, salt, or sugar as needed.

To serve each bowl (makes about 4–5 bowls): Place portioned noodles and blanched bean sprouts/tofu puffs in a bowl. Arrange poached peeled prawns and halved hard-boiled egg (use 1/2 egg per serving) on top. Ladle hot prawn broth over the bowl to cover the ingredients.

Spoon 1–2 teaspoons of the aromatic chili-garlic oil into each bowl (more if you like heat). Sprinkle sliced Chinese chives or spring onions, chopped cilantro, and fried shallots on top. Serve with lime wedges and sambal/chili on the side so diners can add additional acidity or heat.

Optional finishing: Add a final grind of white pepper and a light squeeze of lime to brighten the soup just before eating.