Prawn mee is a distinctly Malaysian Chinese dish originating from the island of Penang. The dish is made from prawn stock which is boiled prawn heads along with pork bone. This imparts a sweetness to the broth. The dish is served with egg noodles and / or rice vermicelli, with prawns, half a boiled egg, beansprouts, kangkung (water morning glory), fishcakes and a side of sambal (spicy chilli and fermented dish paste).
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The broth had that rich flavour from a day’s boil which gives it that sweetness you would expect. The noodles were portioned well. The bowl was served with a 2 big prawns, about 7 smaller prawns, squid, pork rib, pork intestine and pork tail (I requested a change to more pork intestine). The one thing about this place is that you do get your money’s worth, even though it came up to RM21.90. The bowl was huge and definitely satisfying. However, the broth can be a bit heavy from the tons of prawns used, so for people who love full flavour this is definitely one of the best. If you’re used to Penang standards, then this can be a bit heavy, but nonetheless, one of the better ones you’ll find in Kuala Lumpur.
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💵 RM21.90 / bowl
💫 5 / 5
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