Ready to Cook - Paste for Prawn Noodle

Legend has it that Prawn Noodle was first created by early Hokkien immigrants who settled in Penang. Living modestly, local fishermen would simmer shrimp heads and shells into a broth, then add noodles—giving birth to a humble yet iconic street food. Originating in Penang, it became known as Hokkien Prawn Mee, and today it can be found throughout Malaysia, celebrated as a must-try dish for both locals and visitors.

Tean’s Gourmet carries on this tradition:

By extracting the rich essence of shrimp shells and layering it with spices, we condense hours of cooking into one convenient paste. Simply add hot water, your favorite noodles, and toppings—and enjoy a bowl of authentic, aromatic prawn noodle soup at home.

Cooking Instructions

1. Add 1 pack of Tean’s Gourmet Paste for Prawn Noodle into 1.6 liters of boiling water, simmer over low heat for 5 minutes.

2. Blanch 600 g yellow noodles and 60 g bean sprouts, then divide into 6 large bowls.

3. Top each bowl with sliced cooked meat, prawns, boiled egg, fried shallots, and spring onion.

4. Pour over the prepared prawn noodle broth and serve hot.

Tip: For a richer broth, use slightly less water; for a lighter taste, add a little more water. It also makes a flavorful hotpot base for seafood and vegetables.