Why does CJ Yummy Noodles source prawn shells from Klang for Penang Noodle?

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CJ Yummy Noodles Sources Prawn Shells from Klang for Penang Noodle

CJ Yummy Noodles utilises prawn shells sourced from Klang specifically for their Penang Prawn Noodle dish. The preparation of this dish involves frying these shells to create a rich prawn broth, which forms the foundation of the noodle's flavour profile. This broth is then combined with other ingredients, including pork, to achieve a taste that is notably more concentrated in its crustacean essence.
Preparation of Penang Prawn Noodle

The Penang Prawn Noodle at CJ Yummy Noodles is characterised by its rich, sweet broth. This broth is developed through a process that prioritises the use of prawn shells over pork, contributing to a distinct flavour. The noodles themselves can be ordered with soup, resulting in a cloudy broth naturally sweetened by pork bones, typically served with egg noodles.
Flavour Profile and Ingredients

When prepared dry, the Penang Prawn Noodle features curly egg noodles or mee pok tossed in a spicy chili sauce with a subtle hint of black vinegar. The intensity of the chili heat is a prominent feature of this preparation. The soup version includes prawns, sliced pork, half a hard-boiled egg, kangkung, and homemade fried shallots, all swimming in the prawn-forward broth.
Distinction from Other Dishes

CJ Yummy Noodles also offers a dish they call Singapore Fried Prawn Noodle, which is their interpretation of Hokkien Mee. This dish is stir-fried with seafood and topped with lard fritters and sambal. It is explicitly distinguished from the local KL Hokkien Mee, which typically has a darker colour due to being braised in a pork broth with dark soy sauce.

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Why does CJ Yummy Noodles source prawn shells from Klang for Penang Noodle?

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