The secret in making a really good bowl of Penang Chilli Prawn Noodle is in the preparation of the ingredients used to make the soup base. To be considered a lip-smacking, taste-bud satisfying bowl of Penang Chilli Prawn Noodle, you've got to have that delicious prawn-taste infused into the soup, such that it's still lingering in your mouth even after you've slurped the very last drop of soup.
And now, we offer you the Khimyan Curry's Paste for Penang Chilli Prawn Noodle, and the results? Stunning! to say the least. We've received many positive feedback, especially those from Australia, Indonesia and Singapore, who've visited Penang and enjoyed the hawkers' Penang Chilli Prawn Noodle here. And their verdict after making their own with our paste? Almost as perfect as the original version! Many have said it's the next best thing to actually going down to Penang and enjoying one at the hawker stalls.
No secret, really: it's all in the ingredients. We use real shrimp and top quality raw ingredients in our curry pastes - you can't get that great taste with the artificial stuff. And that's our "secret" when it comes to standing out from the rest. Some of the members in our foodie community like to pre-cook the shrimp heads in a pot of water, then add the paste into the broth. That's a really smart thing to do, if you have the time for it. For those who are in need of some fast Penang Chilli Prawn Noodle action, our paste is the only ingredient you'll need to make the soup. When I am craving for a spicier alternative to instant noodles, I'll just make a soup base using our paste, then add plain noodles to it - very little time needed and simply delicious.
This Penang Chilli Prawn Noodle Recipe serves 4
- 100g bean sprout
- 600g yellow noodle
- 200g rice vermicelli
- 3 hard-boiled egg (halved)
- 50g shrimp (shelled and deveined)
- fried Shallots (sliced)
- kangkung or a.k.a water spinach
- 1300ml water
- 1 packet Khimyan Curry's Paste for Penang Chilli Prawn Noodle
- Bring 1300ml water to boil, then pour 1 packet of Khimyan Curry's Paste for Penang Chilli Prawn Noodle and stir for 2 minutes.
- Blanch the yellow noodle, rice vermicelli, bean sprout, and kangkung in a separate pot.
- Put the yellow noodles, rice vermicelli, bean sprout, and kangkung into 4 serving bowls. Arrange the prawn and egg on top.
- Pour in the hot soup and sprinkle with a handful of the fried shallots.
*Tip 1: Shrimp shells, tails, and even the heads are packed with delicious, briny flavor. Save them and make a quick stock to use in your shrimp recipe. It just takes a few minutes of stove time to extract the yummy flavors. If you have shrimp heads, give those a quick rinse under cold water first. Then place the heads, shells, and tails in a saucepan with enough cold water to just cover the shells. Simmer the whole thing uncovered for 15 minutes or until the water takes on a light orange-ish stock color, then strain all the shells out. Use the stock in this recipe in place of water for an extra boost of flavor.
*Tip 2: Though we've put yellow noodles into this Penang Chilli Prawn Noodle Recipe, you're free to use any type of noodle you like. I even use pasta sometimes! As for the fried shallot, you can fry a big portion at one go, then seal them in a jar for future use.