Fried Hokkien Prawn Mee
A mixture of yellow noodles and thick bee hoon, braised in a rich prawn stock until the flavours are absorbed. Served with sambal and calamansi.
Ingredients
- 300g Yellow Noodles
- 300g Thick Bee Hoon
- 300g Prawns (shells reserved for stock)
- 200g Squid rings
- 200g Pork Belly strips
- 2 beaten eggs
- 3 cloves garlic, minced
- 500ml Rich Prawn Stock (boiled from heads/shells)
- Garnishes: Pork lard, Chives, Sambal Belacan, Calamansi Lime
Instructions
Make Stock
Fry prawn heads and shells until orange. Crush them to release juices. Add water and boil for 30mins. Strain. This liquid gold is the most important ingredient.
Fry Ingredients
Heat wok. Fry pork belly until cooked. Add garlic and fry until fragrant. Add prawns and squid, fry briefly until just cooked, remove seafood and set aside (to prevent overcooking).
Braise Noodles
Add noodles and bee hoon to the wok. Fry for a minute. Pour in the prawn stock. Cover with a lid and let it braise for 3-5 mins on medium heat. The noodles will soak up the stock.
Finish
When stock is reduced/thickened, push noodles to side. Add eggs and scramble slightly before mixing in. Add seafood back in along with chives. Give it a final high-heat toss.
Serve
Serve wet and gooey with a side of spicy sambal and a squeeze of lime.
Chef's Note
"The 'wetness' of Hokkien Mee comes from the stock, not just water. Don't skim on the prawn heads! If you want it drier, cook it longer uncovered. If you want it saucier, add more stock."
