Published May 07, 2018 Updated Nov 12, 2024 To achieve the signature flavor of this Penang hawker delicacy, one must amass a generous heap of raw shrimp heads and shells. Yes, I’m referring to a sizable Ziploc bag of them! While I’m no stranger to enjoying shrimp in various dishes, there’s a distinct commitment involved in meticulously saving up their heads and shells for this culinary endeavor. This past weekend, the Ziploc bag was finally so full that I could no longer zip it up. I quickly rushed out to the nearest Asian supermarket and bought all the other ingredients: shrimp, pork ribs, bean sprouts, noodles, etc. The end result was a pot full of real prawny stock that closely resembled what you get from hawkers and street vendors in Penang. It was incredibly satisfying slurping up the soup and having unlimited toppings of pork ribs that fell off the bones! During my visit to Xiamen in early 2006, I confirmed this fact firsthand. I encountered Fujian Xia Mian (福建虾面) food stalls in local coffee shops on the island of Xiamen. Though the taste was similar, the Hokkien Prawn Mee in Malaysia surpassed it by far. Malaysia’s version boasts richer, spicier flavors, superior ingredients, and toppings. Beyond Penang, Malaysia, this noodle dish goes by various names, such as Har Meen (Cantonese dialect for Prawn Mee) or Heh Mee (in Hokkien dialect). Additionally, there’s KL Hokkien Mee, noodles stir-fried with dark soy sauce, originating from Kuala Lumpur, Malaysia’s capital city. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
