Fried Hokkien Prawn Mee is my daughter’s all-time favorite local food. Actually, mine too. The smooth, silky texture of the noodles laced with umami-filled prawn-y goodness is simply just irresistible.
Ingredients Of Hokkien Fried Prawn Mee
- 250g (about 12 medium pieces) glass prawns – shelled and deveined
- 1 medium sized squid
- 2 cups (500 ml) water
- 160 g white rice noodles
- 80 g yellow wheat noodles – rinse with hot water
- 50 g (approx. 2 handfuls) bean sprouts
- 3 stalks Chinese chives (koo chye) – cut into 2 inch length (replace with spring onions if unavailable)
- 2 eggs
- 2 cloves garlic – minced
- 1 tsp salt
- 1 tsp chicken powder (I’m using Knorr brand)
- Dash of white pepper
- Vegetable oil
- To serve:
- 1 – 2 small limes – halved
- Sambal chilli
Also Read: Ondeh ondeh (Singapore Receipe)
Instructions Of Hokkien Fried Prawn Mee
- Rinse the shrimp, peel the shells and remove the veins. To prepare the shrimp stock, put the shells and heads in a medium saucepan and sauté for one minute until they are fragrant.
- Add in water and bring to a boil. Cover and simmer for 15 minutes over low heat. Meanwhile, clean and remove the skin and gut from the squid. Leave the whole squid. After 15 minutes, throw all the shells (including the heads) into the broth and increase the heat.
- Add the whole squid and bring to the boil for 1 minute until it becomes firm. Do not overcook the squid or it will become chewy.
- Remove from stock and reserve. Once cool, cut it into ½ inch slices. Finally add the shrimp and when they become red and opaque, fish them. Your shrimp stock is ready. Assemble all the ingredients at your cooking station.
- Add 3 tablespoons of vegetable oil to a wok or heated pan. Brown the chopped garlic for a few seconds and add the eggs.
- Break and mix the eggs with the spatula until they are separated into small pieces. Add the two noodles, ⅓ of the broth and mix well.
- Cover and cook for 1 minute until most of the broth is absorbed into the noodles. Add seasonings, shrimp, squid, bean sprouts and Chinese chives, as well as the rest of the broth.
- Mix all the ingredients evenly and cook until most (but not all) of the broth is absorbed. He should still be slightly sassy.
- Serve hot with a few pinches of lime juice and a spoonful of sambal pepper.