Thermomix® Recipes – Penang Prawn Noodles

Craving Penang Prawn Noodles? 🦐🍜 Recreate this iconic Malaysian dish effortlessly with Thermomix®!

Penang Prawn Noodles features a savory broth made from prawn shells and spices, topped with prawns and boiled eggs. Thermomix® blends and cooks the broth perfectly, making this complex dish easy to prepare. Pair it with homemade Sambal for an extra kick!

This recipe is from our cook book ‘Our Family Favourites’. Discover the magic of heritage cooking with “Our Family Favourites” and recreate traditional mains, sides, noodles, rice, and soups. Grab your copy now!

Penang Prawn Noodle

Ingredients

Prawn broth and noodles

• 500 g medium-sized prawns,
• cleaned, deveined
• 4 garlic cloves
• 1 cinnamon stick
• 10 g fresh ginger, cut in slices
• 30 g Chinese rice wine (Shaoxing Hua Tiao)
• 30 g cooking oil
• 2000 g water
• 1 tbsp chicken stock powder
• 10 g lump sugar
• 200 g pork shoulder loin
• 2 tbsp fish sauce
• 80 g kangkung
• 300 g yellow noodles
• 40 g fresh mung bean sprout

Sauteed Prawns

• 30 g cooking oil
• ½ tsp shrimp paste (belacan)

Sambal belacan paste

• 25 g dried chillies, deseeded and
• soaked to soften
• 30 g dried shrimp, soaked to
• soften, rinsed
• 70 g garlic cloves
• 150 g shallots
• 150 g cooking oil
• 2 tsp shrimp paste (belacan)
• ½ tsp salt
• 1 tbsp palm sugar
• 2 hard-boiled eggs, cut in halves
• 4 tbsp fried shallots, to garnish (see tips)
• 2 sprigs spring onions, chopped, to garnish

Preparations

Prawn broth and Noodles

1. Place a bowl on mixing bowl lid, weigh in prawn. Separate prawn head,
   shell and flesh. Set aside.
2. Place garlic cloves, reserved prawn heads, reserved prawn shells,
   cinnamon stick, ginger slices, rice wine and cooking oil, sauté
   20 min/120°C/speed 2, then blend 5 sec/speed 5.
3. Add 1000 g water, chicken stock powder and lump sugar, insert
   simmering basket, add pork into it, cook 15 min/100°C/speed 2.
   Transfer pork to a bowl and cut in thin slices. With the aid of simmering
   basket, pour prawn broth to a big bowl. Add fish sauce and mix. Rinse
   mixing bowl.
4. Place 1000 g water in mixing bowl, insert simmering basket, boil
   8 min/100°C/speed 1.
5. Add kangkung, yellow noodles and bean sprouts to simmering basket,
   cook 4 min/100°C/speed 3. Remove simmering basket with cooked
   ingredients using spatula and set aside. Rinse mixing bowl.

Sauteed Prawns

• Place cooking oil, reserved prawn flesh and shrimp paste in mixing
  bowl, sauté 3 min/120°C/reverse/speed spoon. Transfer to a bowl and set aside.
  Clean mixing bowl.

Sambal Belacan Paste

1. Place dried chillies, dried shrimp, garlic cloves and shallots in mixing
   bowl, chop Turbo/2 sec/4 times. Scrape down sides of mixing bowl
   with spatula.
2. Chop again Turbo/2 sec/4 times. Scrape down sides of mixing bowl
   with spatula.
3. Add cooking oil, shrimp paste, salt and palm sugar, sauté
   22 min/120°C/speed 1 until aromatic. Transfer to a bowl and set aside.
4. To assemble, place a portion of cooked yellow noodles into a serving
   bowl, top with pork slices, kangkung, bean sprouts, sautéed prawns
   and egg halves. Scoop a ladle of prawn broth on top. Garnish with fried
   shallots and chopped spring onions. Serve immediately with sambal
   belacan paste.

Tips:

Remaining sambal belacan paste can be stored in a container with
lid and refrigerated for up to 2 weeks.

Refer to Cookidoo® for the Shallot Oil recipe.