Penang Curry Mee
Instant noodles with all of the flavour! Penang hawker-style
Ingredients
6-8 tiger prawns, whole, head on
400g fresh clams
2-3 tbsp dried shrimp
100g pigs blood cubes (optional)
Handful tofu puffs (tofu pok)
Handful beansprouts
3-4 tbsp vegetable oil
1 pack chicken flavoured instant noodles
The Curry Paste
1 tsp dried shrimp paste (belacan)
8-10 Thai shallots
5 cloves garlic
2 lemongrass sticks
5 dried red chillies, soaked in hot water for 15-20 minutes
7-8 large red chillies
3 tbsp coriander seeds
1 tsp white peppercorns
The Stock
2L fresh chicken stock
100ml coconut milk
2-3 tbsp rock sugar
1 tsp salt
Method
Preparation
- Chop up the garlic cloves and chilli, bash and chop the lemongrass, soak and chop the shallots, chop the fresh chillies, and add that all to a pestle and mortar along with the peppercorns, coriander and shrimp paste. Pound well until smooth.
Cooking
Put a pot on a medium heat, and coat the bottom with oil. Cook off the paste for 6-8 mins, until it is deep red. Add a little coconut milk along with some of the rock sugar and salt, to allow them to melt into the paste. Remove 50 to 60 percent of the paste (for a sambal), leaving about 3-4 tbsps in and add the rest of coconut milk, along with the dried shrimps and chicken stock and bring to a boil and then let it simmer.
Work on the toppings: slice the tofu in half, leave the prawns whole, cut the blood into cubes. After the stock has been boiling for 20 mins add the rest of the salt and rock sugar. Now add the prawns, followed by the tofu, let them cook for 5 mins. In the meantime get your wok to a high heat, add some oil and fry off the clams. After 5 mins fish the prawns out and set to the side. Cook the clams through, adding some sambal to them for flavour. Once they're open take them off the heat, peel the prawns, take the tofu out and add the noodles to the stock for 30 seconds, take them out add the pigs blood for about 30 seconds to a minute to warm through.
Add the noodles to a bowl and top with the tofu, prawns, pigs blood, bean sprouts (blanched for 10 secs in the stock) then add the clams. Top with the stock and a tsp of chilli sambal on top.
How To Make Penang Curry Mee
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
6-8 tiger prawns, whole, head on
400g fresh clams
2-3 tbsp dried shrimp
100g pigs blood cubes (optional)
Handful tofu puffs (tofu pok)
Handful beansprouts
3-4 tbsp vegetable oil
1 pack chicken flavoured instant noodles
The Curry Paste
1 tsp dried shrimp paste (belacan)
8-10 Thai shallots
5 cloves garlic
2 lemongrass sticks
5 dried red chillies, soaked in hot water for 15-20 minutes
7-8 large red chillies
3 tbsp coriander seeds
1 tsp white peppercorns
The Stock
2L fresh chicken stock
100ml coconut milk
2-3 tbsp rock sugar
1 tsp salt
Preparation
- Chop up the garlic cloves and chilli, bash and chop the lemongrass, soak and chop the shallots, chop the fresh chillies, and add that all to a pestle and mortar along with the peppercorns, coriander and shrimp paste. Pound well until smooth.
Cooking
Put a pot on a medium heat, and coat the bottom with oil. Cook off the paste for 6-8 mins, until it is deep red. Add a little coconut milk along with some of the rock sugar and salt, to allow them to melt into the paste. Remove 50 to 60 percent of the paste (for a sambal), leaving about 3-4 tbsps in and add the rest of coconut milk, along with the dried shrimps and chicken stock and bring to a boil and then let it simmer.
Work on the toppings: slice the tofu in half, leave the prawns whole, cut the blood into cubes. After the stock has been boiling for 20 mins add the rest of the salt and rock sugar. Now add the prawns, followed by the tofu, let them cook for 5 mins. In the meantime get your wok to a high heat, add some oil and fry off the clams. After 5 mins fish the prawns out and set to the side. Cook the clams through, adding some sambal to them for flavour. Once they're open take them off the heat, peel the prawns, take the tofu out and add the noodles to the stock for 30 seconds, take them out add the pigs blood for about 30 seconds to a minute to warm through.
Add the noodles to a bowl and top with the tofu, prawns, pigs blood, bean sprouts (blanched for 10 secs in the stock) then add the clams. Top with the stock and a tsp of chilli sambal on top.
How To Make Penang Curry Mee
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!