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Way Sauce

Penang Prawn Mee Hot Pot 槟城虾面锅 [ 200g ]

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Palm Oil, Shallot, Fish Sauce (Anchovies, Salt, Sugar), Dried Shrimp, Sugar, Salt, Yeast Extract, Garlic, Water, Dried Chilli Powder

Cooking Direction

200g Penang Prawn Mee Hot Pot, 800g to 1000g water, 1000g prawns (or 1000g lobster, cut to 8 to 10 pieces or 1000g mixed seafood), 4 to 6 hard-boiled eggs, 200g water spinach, 2 spoons of fried crispy shallots.
1. Bring to boil 200g Penang Prawn Mee Hot Pot and 800g to 1000g water in a pot.
2. Add 1000g prawns (or 1000g lobster or 1000g mixed seafood), 4 to 6 hard-boiled eggs, 200g water spinach, cook and serve.
3. (Optional) Add cooked noodles or cooked vermicelli according to individual preference.
4. Fried shallot is highly recommended to enhance the flavor of prawn mee soup.
Store in cool dry place.
Once opened, keep refrigerated at 2°C to 4°C and consume within 7 days.


Fish sauce (Anchovies), Shrimp

A rich savoury taste tinged with the sweetness of prawns from Penang, popular throughout Malaysia.
Made by natural ingredients. No added preservatives, artificial colours and flavours. HALAL certified.
Production adheres to strict guidelines under UK and Germany food safety standards (IFS & BRC). 

Nutrition Fact
Servings per package: 6
Serving size: 33g


120 kcal


4 g

Total Fat 

8 g 

Saturated Fat 

4.0 g 

Trans Fat 

0.0 g 


40.0 mg 


7.0 g

Total Sugar 

4.0 g 

Dietary Fibre 

1.0 g


50 mg

Potassium 140 mg