Penang style prawn noodle stall on the Bukit Mertajam i.e. mainland side of Penang.
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| Image courtesy of Wikipedia |
Ah Soon uses fresh wild caught 九節蝦 literally "nine section prawn". It is known in English as Kuruma prawn or Japanese tiger prawn. Ah Soon use prawns the size of our forefinger.
The prawns are deep fried whole - head, shell and meat together. The fried prawns are allowed to cool and then shelled. The shells and head are then stir fried till caramelised and aroma is released. The stir fried prawn shells and head are blended with a bit of water in an electric blender. The blended heads and shell (with seasoning and other ingredients) are boiled in water for two hours to make the rich umami savoury prawn soup.
Rehydrated dried chili and fresh chili pepper are blended together in an electric blender. To make chili sauce, the blended chili mix is then stir fried in a wok till aromatic, raw red colour darken slightly and chili oil is released.
The prawn soup is poured over blanched yellow noodle and bee hoon (rice vermicelli). The dish is garnished with fish cake slices, boiled egg slices, shelled prawn, fried pork belly.
RM5 per serving at 2021 prices.
Premium serving priced RM15 is additionally garnished with two large fried prawns, fried fish balls and more fried pork belly.
To eat, the custom in Penang is to add the chili sauce directly to the prawn soup - the amount according to personal preference.
At some other prawn noodle stalls, some chili paste is added directly into the prawn soup during the cooking process making a spicy broth.
Interpreted by Tony Boey on 16 Aug 2022
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