Penang White Curry Mee – Your Ultimate Taste Sensation

Directions

• Assemble The Paste
• Roughly chop all the curry paste ingredients and add to a blender. Blend and pulse until smooth. The smoother the better.rnHeat a frypan and add the spice paste. Gently fry until fragrant over a medium heat. Stir constantly to ensure the spice paste doesn’t catch or burn. When the paste is fragrant and becomes slightly darker , remove from the heat.

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• Assemble The Broth
• Heat 1 tablespoon of oil in a wok or frying pan over high heat. Add the prawn shells and heads to the hot oil and stir fry for 5 minutes. Reduce the heat to medium and fry the prawn shells for another 5 minutes until highly fragrant. Take a large saucepan and add all the remaining broth ingredients (except taupok and coconut milk), add the fried shells and oil and bring it all to the boil. Allow the broth to rapidly boil for 5 minutes and then reduce the heat bringing the broth to a gentle simmer. Cover the broth, reduce the heat so the broth is only just bubbling and simmer for an hour. Strain the broth to remove the lemongrass, shells and prawn heads.
• When ready to serve
• While you prepare the individual portions, reheat the broth. Lightly blanch the noodles, prawn tails and beansprouts in boiling water. This only takes about 5 – 10 seconds. While the broth is boiling add the taupok (bean curd puff). Share the noodles, prawn meat and beansprouts between individual serving bowls. (if using cockles add them now also). Then when ready to serve remove the broth from the heat and add the coconut milk. Stir gently to mix the coconut milk into the broth and ladle over the bowl of noodles, prawn and beansprouts. While the broth is boiling hot add a generous scoop of the curry paste into the side of the dish, allowing the oils to seep into the broth.
  *optional – garnish with some fresh mint leaves. Serve immediately

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