I live in a city about 25 minutes flight away from Penang. And who doesn’t love Penang? It is a foodie heaven. It has the best street food in South East Asia. It has combination of regional dishes, fused into one style, Penang style. It is the home of Rasa Malaysia. Prawn noodle (or also known as ‘hae mee’) is not widely known in our area as it is in Malaysia and Singapore.
Many years ago, my auntie had been selling this in a school cafeteria and my mother is really fond of it. She is the only one in our family who cooks the dish. She was taught by someone she knows a long time ago and has been tweaking here and there since then. There wasn’t any googling activity going on then. I am sure it is not the authentic version of Penang prawn noodle, but it is pretty kicking. Sweet and spicy, with pungent smell of shrimp paste. My auntie is amazing. She has all these little tricks that is perfectly simple and plain common sense but always miss me by an inch.
Her (or now I can safely claim as mine) prawn noodle is egg noodle with prawn-flavored spicy soup, served with water spinach, prawns, chicken and egg. The special spicy sauce is made by shallots, shrimp paste and freshly ground chili. And sugar. It is the most vibrant bowl of noodle soup I have in a while.