Penang Prawn Lam Mee

Tested Recipe Adapted from Plilip Yoong’s Pasar Malam Delights

 Penang Prawn Lam Mee


300g fresh yellow noodles

200g meehoon

200g bean sprouts

2 eggs, fried into omelette and shredded

Some chopped spring onion and fried shallots


3000ml water

400g pig’s trotter

200g pig’s skin

150g pork belly

1 tbsp white peppercorns

20g rock sugar

200g sengkuang, peeled and cut into pieces

1 onion, peeled

5 pips garlic

300g medium size prawns

Salt to taste

Sambal Belacan To Serve (ground):

4 red chillies

5 chilli padi

1 ½ tbsp toasted belacan

6 calamansi (squeezed out juice)

Preparation Instructions:

  1. Blanch trotter, pig’s skin and pork belly in boiling water for 1 minute. Dish up and wash.
  2. Bring 3000ml water to boil, put in all stock ingredients and bring to boil. Dish up the prawns and remove shell. Lower the heat and simmer for 1 hour. Remove the pork belly and cut into slices. Add salt into the stock and taste.
  3. Blanch yellow noodles, meehoon and bean sprout separately.
  4. Divide yellow mee, meehoon and bean sprouts into individual bowls, arrange prawns, sliced pork belly on top and pour over the boiling stock. Sprinkle fried shallots, shredded omelette and chopped spring onion on top and serve with sambal belacan.


  1. Blanch prawn in boiling stock till cooked. Shell the prawn, wrap up the prawn shell in a muslin bag and put into the stock and boil to extract the prawn flavour.
  2. The red chillies used for making the sambal belacan can be cut into chunks and dry in the sun for 1 hour to get rid of the raw taste.
  3. The juice of calamansi should only be squeezed and mixed with sambal belacan just before serving.

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