Penang White Curry Mee
Penang White Curry Mee comes, unsurprisingly from the region of Penang. Long hailed as a foodie paradise Penang is the birthplace of so many delicious dishes and hawker favourites.
This dish is one of these hawker stall must-haves. A bubbling broth, that has been simmering for hours with the shells and heads of prawn (don’t judge – it’s delicious) and then with fresh coconut mild added just before serving it’s ladled over noodles, beansprouts and prawn tails.
Finally at the very last moment a large dollop of freshly ground spice paste is added to the hot coconut milk, fish stock. The het of the broth makes the oils leech out of the spice paste and into the bowl and it is YUMMY!
What Makes Penang White Curry So Good?
2 Important components
- Sweet and tangy coconut prawn broth
- Homemade aromatics and spice paste.
Made from every day simple ingredients.
Coconut water, Coconut milk, Noodles, Beansprouts, Prawn shells and heads, chili, belachan, dried shrimps, garlic lemongrass and shallots. Simple and delicious.