Prawn Mee

Ingredients

• 8 count large prawns, peeled and deveined
• 200 g pork riblets or spare ribs, cut into 2-inch pieces
• 4 count shallots, peeled
• 5 count garlic cloves, peeled
• 3 count dried chilies, seeded
• 3 count candlenuts or raw peanuts
• 1 inch piece fresh ginger, peeled
• ½ inch piece fresh turmeric, peeled
• ½ inch piece galangal, peeled
• 5 tablespoons vegetable oil
• 750 ml water
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• 1 tablespoon dried chili paste or sambal oelek
• 200 g yellow egg noodles, dried
• 75 g bean sprouts, fresh
• 2 stalks Chinese chives or green onions, chopped
• 100 g extra-firm tofu, cut into 0.5-inch cubes
• 2 count shallots, thinly sliced
• 3 tablespoons vegetable oil for frying
• 0 pinch salt and white pepper to taste

Instructions

1. 1

   Make the spice paste. Roughly chop 4 peeled shallots, 5 peeled garlic cloves, 3 dried chilies (seeded to reduce heat if desired), 3 candlenuts, one 1-inch piece of peeled fresh ginger, half an inch of peeled fresh turmeric, and half an inch of peeled galangal. Place all in a food processor with 2 tablespoons of water and blend until you have a smooth, wet paste — this should take 3-4 minutes of processing, scraping down the sides as needed. Set aside.

2. 2

   Prepare the noodles and garnishes. Bring a large pot of water to a rolling boil over high heat. Add 200g of dried egg noodles and cook for 2-3 minutes until just tender but still slightly firm — you want them to retain some bite since they'll sit in hot broth. Drain in a colander, rinse briefly under cool running water to stop the cooking, and set aside. Prepare 75g of fresh bean sprouts (no need to rinse unless they look dusty), slice 2 Chinese chives or green onions into 1-inch pieces, and pat them dry on paper towels.

3. 3

   Begin building flavor. Set a 12-inch heavy-bottomed pot over medium heat. Pour in 5 tablespoons of vegetable oil and let it heat for 30 seconds until shimmering. Add the spice paste and stir constantly with a wooden spoon, breaking it up as it hits the hot oil. Cook for 4-5 minutes, stirring frequently — you should smell an aromatic, warming fragrance and see the paste darken slightly. If it begins to stick or brown too aggressively, lower the heat to medium-low and add a splash of water.

4. 4

   Add the proteins and build stock. Add 200g of pork riblets cut into 2-inch pieces to the fragrant paste. Stir well to coat each piece, and cook for 2 minutes — the pork will begin to firm up slightly. Pour in 750ml of water, scraping the bottom of the pot with your spoon to release any browned bits. Increase heat to high, bring the liquid to a vigorous simmer, then reduce to medium-low. Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 0.5 teaspoon of sugar, and 1 tablespoon of dried chili paste or sambal oelek. Stir until the seasonings dissolve completely.

5. 5

   Simmer the pork and develop the broth. Let the pot simmer gently, uncovered, for 20 minutes — the pork should be nearly tender and the broth should have taken on a rich, golden-orange hue. The flavors will deepen as the pork releases its own richness into the liquid. Taste the broth once and adjust salt and white pepper as needed — it should taste deeply savory with warmth from the spices.

6. 6

   Add the prawns. Increase the heat to medium and add 8 peeled, deveined prawns. Stir gently, making sure the prawns are submerged in the broth. Cook for 4-5 minutes — the prawns will turn pink and curl slightly as they firm up. They are done when opaque throughout with no translucent center (cut one in half to check). Do not overcook or they will become rubbery. Reduce heat to low and keep the broth warm while you finish the dish.

7. 7

   Fry the tofu and shallots. Set an 8-inch nonstick skillet over medium-high heat. Pour in 3 tablespoons of vegetable oil and let it heat for 1 minute — a faint shimmer should move across the surface, and a small piece of tofu dropped in should sizzle immediately. Add 100g of extra-firm tofu cubes and fry for 3-4 minutes, stirring occasionally with a wooden spoon, until the edges are golden-brown and slightly crispy. Transfer to a paper towel–lined plate with a slotted spoon.

8. 8

   In the same hot oil, add 2 thinly sliced shallots and fry for 2-3 minutes, stirring frequently, until they are deep golden brown but not burnt — they will continue to darken slightly off the heat. This happens quickly, so watch carefully. Transfer to the paper towel plate to drain and crisp up further. Season the crispy shallots with a pinch of salt.

9. 9

   Assemble the bowls. Divide the cooked egg noodles between two deep bowls — use tongs to twirl them into a nest and arrange in the center of each bowl. Using a slotted spoon, distribute the pork pieces, 4 prawns per bowl, and most of the broth among the bowls — you want enough liquid to generously coat the noodles and make the dish souplike. Top each bowl with half of the bean sprouts, half of the green onion pieces, half of the crispy tofu, and half of the crispy shallots. Drizzle any remaining oil from the tofu-shallot pan over the top for extra richness. Serve immediately while the broth is steaming and the crispy toppings are still warm.

Tools you’ll need

• food processor
• 12-inch heavy-bottomed pot
• large pot
• colander
• wooden spoon
• 8-inch nonstick skillet
• slotted spoon
• tongs
• paper towels
• two deep soup bowls

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