Recipe(tried): Prawn Mee

i am not too sure about the differences between northern penang style and here the southern malaysian type. but i reckon it should be quiet similar... this is a rather troublesome dish to prepare but very easy to serve. since you live you houston, you shouldn't have trouble getting all the ingredients. the water convolvulus is a kind of dark green vegetable. it's common in most asian grocers. i hope you have fun with this recipe.

prawn noodles

3 T. oil
1 lb 3 oz/ 600g med. prawns, shelled (head and shells set aside, tails left intact)
5 cloves garlic, roughly chopped
1 T. sugar
8 cups/2 litre water
2 chicken legs (thigh and drumsticks/chicken Maryland)
5 oz. dried/150g rice vermicelli (meehoon). blanched 2 min
8 oz/250g fresh yellow noodles, blanched 2 min
4 cups/200g bean sprouts, blanched
6 cups/300g water convolvulus/water spinach/kangkong, blanched
3-4 T. crisp fried shallots
2 hard-boiled eggs. shelled and quartered

chilli paste
12-15 dried chillies, cut in 3/4" lengths. soaked and drained
2 fresh chillies
1 t. crumbled roasted shrimp paste (belacan)
5 shallots, peeled and roughly chopped
3-4 T. oil
1/4 t salt
1 t. sugar

heat oil in a wok or frying pan and add the shelled prawns. briefly stir-fry over high heat until prawn are firm and pink. remove to a plate.
fry the chopped garlic in the oil remaining in the wok until golden brown. add the prawn shells and heads and stir-fry over high heat for 5 to 60 min. sprinkle in the sugar and continue frying for a few more minutes.
pour in t he water and bring to the boil. turn down heat and simmer for 30 to 40 minutes. add chicken thighs to the stock and simmer for 20 minutes until chicken is cooked through. take pan off the heat.
remove chicken onto a plate and leave to cool before stripping off skin and removing the meat from the bone. shred coarsely and set aside.
while the prawn stock is simmering. prepare chilli paste. in a blender, finely grind the dried and fresh chillies, crumbled shrimp paste and shallots, adding a little water if necessary. heat oil in a wok and fry the ground chilli paste over low heat until the mixture is thick and oil separates. season with salt and sugar and take pan off the heat. transfer to a small bowl.
allow the stock to cool to lukewarm. working in batches, puree the prawns shells in a blender, using the stock to help the blades turn. strain stock into a clean pan. you should have roughly 6 cup/ 1 1/2 litters prawn broth. taste and adjust seasonings as necessary by adding salt, pepper or a touch of sugar.
reheat to boiling point just before serving.
to serve, place a portion of rice vermicelli, yellow noodles, vegetables, prawns, shredded chicken and eggs in a deep soup bowl. ladle on the hot broth, sprinkle on a generous spoonful of fried shallots and serve immediately. serve the chilli paste separately in a small saucer.