Entree: Malaysia – Penang – 福建麵 ➤ Fújiàn miàn (Prawn-and-pork noodle soup with a rich prawn broth and mixed yellow and rice noodles)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 8 cups (1.9 L) water for stock, plus more as needed
- 1 lb (450 g) head-on prawns (about 12–16), shells reserved and bodies peeled
- 1 lb (450 g) pork spare ribs, cut into 1–2 in (2–5 cm) pieces
- 6 oz (170 g) dried shrimp, soaked and drained
- 2 tbsp (30 ml) vegetable oil
- 6 cloves (approx. 20 g) garlic, smashed and peeled
- 4 shallots (approx. 80 g), peeled and halved
- 1 tbsp (15 g) ginger, sliced
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) sugar
- 8 oz (225 g) fresh yellow alkaline noodles
- 8 oz (225 g) rice vermicelli (soaked if dry)
- 2 cups (150 g) bean sprouts
- 4 oz (115 g) Chinese chives, cut into 2 in (5 cm) lengths
- 2 hard-boiled eggs, halved, approx. 3.5 oz (100 g) total
- 3 tbsp (45 ml) lard or vegetable oil for finishing
- 2 tbsp (30 g) fried shallots for garnish
- 2 limes, quartered (for serving)
- Sambal belacan to serve (amount to taste)
- Salt and white pepper to taste

Instructions

1. Rinse pork ribs and place in a large stockpot with 8 cups (1.9 L) water. Bring to a boil, skim scum, then add ginger, half the shallots and simmer gently 30 minutes.
2. Meanwhile, heat 1 tbsp (15 ml) vegetable oil in a skillet and sauté prawn shells and heads over medium heat until fragrant and orange, about 5–7 minutes; transfer shells to the stockpot.
3. Add soaked dried shrimp to the stockpot and continue simmering 30–40 minutes more to extract full prawn flavor; strain stock through a fine sieve, pressing solids to release juices, then return strained broth to the pot and keep hot. Discard solids.
4. In a wok or large heavy skillet, heat remaining 1 tbsp (15 ml) vegetable oil over medium heat. Lightly sauté the peeled prawn bodies until just opaque, about 1–2 minutes; remove and set aside.
5. In the same wok add a little stock and bring to a simmer; add light soy sauce, dark soy sauce, fish sauce and sugar, taste and adjust seasoning with salt and white pepper to create a balanced savory-slightly-sweet prawn broth.
6. Bring seasoned broth to a gentle boil. Add pork rib pieces and simmer until tender, about 20–25 minutes, then add the sautéed prawns for 2–3 minutes to finish cooking.
7. While protein finishes, blanch yellow noodles in boiling water 20–30 seconds until just softened, drain and toss with a little oil or lard to prevent sticking. Briefly dip rice vermicelli in hot water to heat through and drain.
8. Heat 3 tbsp (45 ml) lard or oil in the wok over high heat; add the drained yellow noodles and rice vermicelli with bean sprouts and chives and toss quickly 30–45 seconds to combine and warm through.
9. Divide noodles among warmed bowls. Ladle hot prawn-and-pork broth with a few pieces of pork and prawns over the noodles. Top with hard-boiled egg halves, fried shallots and extra chives.
10. Serve immediately with lime wedges and sambal belacan on the side for guests to adjust heat and acidity.