The rich broth of Penang Hokkien Prawn Mee is made by simmering prawn shells, prawn heads, and either pork or chicken for 3 to 4 hours to fully extract the essence of the ingredients. Traditionally, pork lard is also added to enhance the flavor, but this practice has become less common in recent years due to growing health consciousness.

The noodles used in this dish are a mix of yellow noodles and rice vermicelli. Once cooked, they are placed in a bowl and topped with prawns, fish cakes, water spinach (kangkung), pork slices, and a hard-boiled egg. The final touch is a generous spoonful of crispy fried shallots and Penang’s signature spicy chili paste, making it a truly authentic bowl of Penang Prawn Noodles.