📝 About This Recipe
A soul-warming staple of Penang's vibrant street food scene, this Prawn Noodle Soup is defined by its incredibly deep, umami-rich broth made from roasted prawn shells and pork bones. Every spoonful offers a complex balance of sweetness from the seafood and a spicy kick from the signature chili paste. Served with a mix of yellow noodles and rice vermicelli, it is a textural masterpiece that captures the essence of Malaysian coastal flavors.
🥗 Ingredients
The Broth Base
- 500 grams Prawn shells and heads (cleaned and drained well)
- 500 grams Pork ribs or bones (blanched to remove impurities)
- 2.5 liters Water
- 30 grams Rock sugar (adjust to taste for mellow sweetness)
- 1 teaspoon Salt
Chili Paste (Sambal)
- 20 pieces Dried chilies (soaked in hot water and deseeded)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic
- 1 tablespoon Belacan (Shrimp Paste) (toasted)
- 1/2 cup Vegetable oil
Noodles and Protein
- 400 grams Yellow alkaline noodles (blanched)
- 200 grams Rice vermicelli (Bee Hoon) (soaked and blanched)
- 12-15 pieces Medium prawns (peeled and deveined, tails left on)
- 200 grams Pork loin (boiled in the broth then thinly sliced)
Garnish
- 3 pieces Hard-boiled eggs (halved)
- 1 bunch Water spinach (Kang Kung) (blanched)
- 150 grams Bean sprouts (blanched)
- 4 tablespoons Fried shallots (for crunch)
👨🍳 Instructions
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1
Start by preparing the broth base. In a large pot, blanch the pork ribs in boiling water for 5 minutes, then drain and rinse under cold water to ensure a clear soup.
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2
Heat 2 tablespoons of oil in a wok. Add the prawn heads and shells, stir-frying on medium-high heat until they turn bright orange and smell intensely aromatic and crispy (about 8-10 minutes).
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3
Using a mortar and pestle or a heavy spoon, lightly crush the fried prawn heads to release the 'tomally' or fat, which provides the signature orange hue to the broth.
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4
Transfer the shells and the blanched pork ribs into a clean soup pot with 2.5 liters of water. Bring to a boil, then simmer on low heat for at least 1.5 to 2 hours.
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5
While the broth simmers, prepare the chili paste. Blend the soaked chilies, shallots, garlic, and toasted belacan into a smooth paste.
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6
Heat the remaining oil in a pan and fry the chili paste on low heat, stirring constantly for 15-20 minutes until the oil separates (pecah minyak) and the paste darkens.
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7
Once the broth is ready, strain it through a fine-mesh sieve into a clean pot, discarding the shells but keeping the pork ribs if desired for serving. Add half of the prepared chili paste into the broth and stir well.
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8
Season the broth with rock sugar and salt. Let it simmer for another 10 minutes to allow the flavors to meld.
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9
Poach the fresh prawns in the simmering broth for 2-3 minutes until cooked through. Remove and set aside so they don't overcook.
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10
Prepare your serving bowls. Place a portion of blanched yellow noodles and rice vermicelli in each bowl, followed by a handful of bean sprouts and water spinach.
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11
Arrange slices of pork, poached prawns, and half a hard-boiled egg on top of the noodles.
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12
Ladle the piping hot, aromatic prawn broth over the ingredients until the noodles are submerged.
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13
Garnish generously with fried shallots and serve immediately with a side of the remaining chili paste for those who want extra heat.
💡 Chef's Tips
For the most authentic flavor, do not skip frying the prawn shells until they are crispy; this removes the 'raw' seafood smell and creates a toasted depth. Using rock sugar instead of granulated sugar provides a mellow, rounded sweetness that balances the salt and spice perfectly. If you have time, make the broth a day in advance; the flavors develop and intensify significantly overnight in the fridge. Always use a mix of both yellow noodles and thin rice vermicelli (Bee Hoon) to get the classic Penang 'mouthfeel'. If the broth isn't orange enough, add a little more of the oil from the fried chili paste.
🍽️ Serving Suggestions
Serve with a side of Calamansi lime halves to squeeze over the soup for a bright, acidic lift. Pair with a glass of iced 'Teh Tarik' or 'Kopi O' to balance the spicy heat of the sambal. Add a side of 'Loh Bak' (Malaysian 5-spice pork rolls) for a complete Penang hawker-style feast. Provide a small dish of light soy sauce with chopped bird's eye chilies for those who enjoy extra salt and sting. Serve in deep ceramic bowls to retain the heat of the broth as long as possible.