There’s no fancy way to call it and no fancy way to present it. Prawn mee is very self explanatory. It is what it is and most shops that offer this dish would prepare it in typical Chinese fashion. It is a Chinese dish that basically consists of Prawns and noodles in a prawn paste soup, hence the name.

You will meet a whole lot of hawker stalls that serve this dish but SD recommends that you skip all the others and go straight to one of the best. Located in Restoran Shin Wa at Taman Muda, Cheras is the king of all prawn mee’s.

First of all, what makes a good prawn mee? The fact that it sells out before noon pretty much sums up its popularity. It is also the dosage of ingredients that sets each one apart. The couple that runs this little stall has been doing it for the past 20 years and over those years, they have managed to perfect it.

The prawn paste soup isn’t too thick or diluted, which is a mistake that many people make. They also don’t hold back with the fillings and generous portions of prawns, eggs, fried onions, pork, vegetables and bean sprouts accompany the noodles. Customers have a choice of mee hoon, kuey teow or the typical yellow noodles. Or better yet, if you can’t make up your mind, you have the option of mixing them together in a single bowl.