Hae Mee, Prawn Noodle, or Penang Hokkien Noodle is a popular street food in Malaysia. The slightly spicy, sweet, and savory soup for this delicious noodle is made with sambal paste, whole prawns, prawns' heads & shells, and chunks of pork ribs, or chicken bones. This noodle recipe will take about a couple of hours to prepare; but, if you like prawns like I do, then chances are you will enjoy this tasty noodle soup. Hae Mee, Prawn Noodle, or Penang Hokkien Noodle Ingredients Soup Base 1 (Chicken Stock) 6 Pcs (1.5 Kg) Chicken Carcass 80 grams Dried Anchovies/Ikan Bilis, rinsed 15 to 16 Cups of Water Soup Base 2 800 grams Prawn Shells & Head 80 grams Dried Shrimps 4 Cups of Water 50 to 60 grams Rock Sugar 4 to 5 Tbsp Peanut Oil Sea Salt, to taste Sambal Paste 60 grams Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well 4 Fresh Red Chilies, chopped 10 (200 grams) Shallots, peeled and chopped 5 Cloves Garlic 2 tsp Roasted Belachan 1/2 Cup of Peanut Oil ¼ tsp Sea Salt 1 to 2 Tbsp Palm Sugar Topping 500g Peeled Prawns 2 tsp Chili Powder 300 grams Blanched Water Spinach 250 grams Blanched Bean Sprouts 6 to 8 Hard-Boiled Eggs 1/2 Cup Fried Shallots 200 to 300 grams Cooked Rice Vermicelli (Bee Hoon) 150 to 200 grams Yellow Noodles, blanched Full Recipe: http://www.seasaltwithfood.com/2013/02/hae-mee-prawn-noodle-or-penang-hokkien.html