To be considered a lip-smacking, taste-bud satisfying bowl of Penang Chilli Prawn Noodle, you’ve got to have that delicious prawn-taste infused into the soup, such that it’s still lingering in your mouth even after you’ve slurped the very last drop of soup.
And now, we offer you the Nyor Nyar’s Penang Chilli Prawn Noodle Paste, and the results? Stunning! to say the least. We’ve received many positive feedback, especially those from Australia, Indonesia and Singapore, who’ve visited Penang and enjoyed the hawkers’ Penang Chilli Prawn Noodle here. And their verdict after making their own with our paste? Almost as perfect as the original version! Many have said it’s the next best thing to actually going down to Penang and enjoying one at the hawker stalls.
Our secret? No secret, really: it’s all in the ingredients. We use real shrimp and top quality raw ingredients in our curry pastes – you can’t get that great taste with the artificial stuff. And that’s our “secret” when it comes to standing out from the rest. Some of the members in our foodie community like to pre-cook the shrimp heads in a pot of water, then add the paste into the broth. That’s a really smart thing to do, if you have the time for it. For those who are in need of some fast Penang Chilli Prawn Noodle action, our paste is the only ingredient you’ll need to make the soup.
When you are craving for a spicier alternative to instant noodles, try make a soup base using our paste, then add plain noodles to it – very little time needed and simply delicious.
Bring 1300ml water to boil, then pour 1 packet Nyor Nyar's Penang Chilli Prawn Noodle and stir the soup for 2 minutes.
Blanch the yellow noodle, rice vermicelli, bean sprout, kangkung and shrimp in a separate pot.
Put the yellow noodles, rice vermicelli, bean sprout, and kangkung into 4 serving bowls. Arrange the shrimp and egg on top.
Pour in the hot soup and sprinkle with a handful of the fried shallots.