Penang Hokkien Mee — Prawn Bisque Broth Secret

The real Hokkien Mee is a rich, orange-red prawn bisque broth — not a watered-down red soup. Aunty Mei Lin's version uses 500g of prawn shells to build the base, plus dried shrimp and pork bones. People drive from KL to Penang for this.

🥘 Ingredients

• For the broth: 500g prawn shells and heads, 300g pork bones, dried shrimp, dried sole fish. Broth must simmer 45 minutes minimum. Served with yellow noodles + rice vermicelli, fresh prawns, pork belly, hard-boiled egg, kangkung, sambal.

👨‍🍳 Steps

1. Step 1: Dry-fry prawn shells and heads in a hot wok with oil until they turn orange-red and very fragrant — 5-7 minutes. This step extracts maximum flavour from the shells...

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