Shrimp Broth with Noodles and Pork

Prawn Mee

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Preparation info
  • Makes

    4 to 6

    bowls as a one-dish meal
    • Difficulty

      Medium

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

This dish is all about the shrimp, or as they call them in Malaysia and Singapore the “prawns.” Combining pork and shrimp in a single dish is very common in Asia. For this recipe, using the freshest head-on shrimp is critical. When made right, a rich shrimp essence come through, the soup acquires a characteristic red-orange color. Though it’s red, it’s not a spicy as it looks — that’s what the side dish of fiery sambal belacan is for.