Spicy Nonya Shrimp (Prawn) Mee Soup

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My late mom will always cook this dish once a week. Before I got married, I always looked forward for the day to come to eat this noodle dish. I am not a soup person and if I am given a choice I will prefer it dry (Tar Mee). This dish is always served with a spicy and hot shrimp broth. Not every Asian will enjoys this dish because of the strong smell of the shrimp broth.   My late mom being the first generation born in a Peranakan family, she was also good at cooking her own cuisine food. Sometimes my late mom did cooked Teochew food, it was because my late dad was Chinese and I think I did mentioned that my late grandma was a Thai from Chiang Mai and she was good at Thai cuisine food. So, you can see where I come from.

There are many variations of this soup dish and each family has their own version. Maybe ours comes from 3 cultures. I hope you all will enjoy this soupy noodle as much as my family for years.

4 Servings


1 pound pork bones2 pounds shrimps, deveined and shelled…reserve the shells to make broth
2 tablespoons canola oil
1 gallon water, divide
2 oz rock sugar
1/2 tablespoon salt
2 tablespoons dark soy sauce
2 tablespoons fish sauce
600g fresh yellow noodles
¼ lb bean sprouts, tails taken off
½ lb Choy Sum, cut into bite size
Fried shallots and Sesame oil for garnish

Chili Paste Seasoning

6 tablespoon chili paste
10 shallots peeled
¼ cup dried shrimps, soaked
3 cloves garlic, peeled
2 tablespoon canola oil


In a food processor or blender puree the chili paste, shallots, dried shrimps and garlic. Heat a frying pan with 2 tablespoons canola oil on a medium high heat and add in the chili paste mixture. Stir continuingly until the chili paste is fragrant. Set it aside.

In a pressure cooker fills with half gallon water and bring to a boil. Add in the pork bones and bring to a boil again. Skim off the scum and then cover the lid and cook until low heat for 25 minutes.

Meanwhile on another pot fills the remaining water and bring to a boil. Add in the shrimp shells and bring to a boil on medium heat. Skim off the scrum. Continue boiling for about 20 minutes, uncovered.

Discard the pork bones and shrimp shells; strain both the broths. Heat a soup pot and combine both broths and bring to a boil. Add in the shrimps and cook until the shrimps turn reddish. Spoon out the cooked shrimps and placed it in iced water to stop the cooking. Set it aside for garnishing. Covered and simmer the broth on a low heat for 10 minutes. Add the fried chili paste mixture, rock sugar, salt, dark soy sauce and fish sauce into the broth and mixing it well. Bring to a boil again.

To serve…boil a pot of water. Put yellow noodles, bean sprouts, Choy Sum into a noodle strainer. Scald in the boiling water for 2 minutes and then drain off the excess water. Place the yellow noodles into a large soup bowl, spoon in the spicy shrimp broth. Garnish the dish with cooked shrimps, fried shallots and a dash of sesame oil.

This entry was posted in Chindian Recipes, Fish and Seafood, Peranakan (Nyonya), Rice and Noodles, Soups, Southeast Asian (SEA). Bookmark the permalink.

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