Penang Curry Mee (Instant Noodle Version)

400ml coconut milk
750ml chicken stock
50g dried shrimp
2 packets instant noodles (discard seasoning sachets)
8 large raw prawns, shell-on
200g fried tofu puffs, halved
300g fresh clams (or cockles if available)
150g bean sprouts
200g pig's blood cubes (optional)

Curry Paste
5 garlic cloves
6 dried red chillies, soaked for 15–20 minutes
2 fresh red chillies, roughly chopped
2 shallots, peeled and roughly chopped
2 stalks lemongrass, bruised and finely chopped
2 tablespoons coriander seeds
1 teaspoon white peppercorns
1 teaspoon shrimp paste (belacan)
3 tablespoons vegetable oil

The Seasoning
2 tablespoons rock sugar (or palm sugar)
1 teaspoon salt

To Finish
3–4 tablespoons reserved curry paste (sambal)

PREPARATION

1. Pound or blend the garlic, soaked dried chillies, fresh chillies, shallots, lemongrass, coriander seeds, white peppercorns and shrimp paste into a smooth paste. Heat the vegetable oil in a saucepan over a medium heat and cook the curry paste for 6–8 minutes, stirring frequently until it darkens and becomes fragrant. Stir in a splash of the coconut milk, the rock sugar and salt, cooking for another 2–3 minutes until the sugar dissolves. Remove about two-thirds of the paste and reserve it as sambal.

COOKING

1. Leave 3–4 tablespoons of the curry paste in the saucepan.
2. Pour in the remaining coconut milk and the chicken stock.
3. Add the dried shrimp and bring to a gentle boil.
4. Simmer for 20 minutes to develop the broth.
5. Add the tofu puffs and simmer for 5–10 minutes so they absorb the curry.
6. Add the prawns and cook for 3–5 minutes, then remove them to prevent overcooking and peel if desired.
7. Steam or quickly cook the clams separately until they just open, then toss them with 1 tablespoon of the reserved sambal.
8. Cook the instant noodles according to the packet instructions until just tender, then divide between serving bowls.
9. Blanch the pig's blood (if using) for 30–60 seconds, then briefly blanch the bean sprouts for 10–20 seconds in the hot broth.
10. Arrange the tofu, prawns, clams, bean sprouts and pig's blood over the noodles.
11. Ladle over the hot curry broth and finish with a generous spoonful of the reserved sambal before serving.

School of Wok Tips

• Cooking the curry paste thoroughly before adding the liquid develops a much deeper flavour and creates a rich chilli oil.
• Reserve part of the curry paste as sambal—it adds an authentic spicy finish when spooned over the soup.
• Fried tofu puffs soak up the curry beautifully, making them one of the highlights of the dish.
• Cook the instant noodles only until they've just lost their block shape—they'll continue cooking in the hot broth.

FAQs

Can I leave out the pig's blood?
Yes. It's a traditional Penang topping but entirely optional and can simply be omitted.