Hokkien Mee – 福建蝦麵

Hokkien Prawn Mee, also affectionately known as 福建蝦麵, is another favourite of every local in Singapore. In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles. We would think however, that the MAGIC of this dish is in the seafood (lots and lots of prawns!) and the pork bone broth. The broth is key in producing the irreplaceable flavour that makes us all love Hokkien Prawn Mee so much, and we can be proud to say that this is as good as those in hawker centres!

Remember as well to fry some some 猪油渣 aka fried pork lard (refer to our previous video on this). Also it’s worth noting that due to limitations in home kitchen stoves, it is difficult to achieve the flavour of “wok hei”.

And there you have it, an awesome dish of Hokkien Mee goodness! Cook and share this flavour bomb with your family and friends today!

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  • Servings: 4

  • Time: 1 hr

  • Skill: Intermediate

Ingredients

  1. SEAFOOD BROTH

  2. 1 kg prawn heads and shells

  3. 1 kg pork bone

  4. 3 cloves of garlic

  5. 3 shallots

  6. 2 tbsp oil

  7. 2 litres boiling water

  8. 1 tbsp white peppercorns

  9. 80 g ikan bilis

  10. 30 g rock sugar

  11. 1 tbsp fish sauce

  12. TOPPINGS

  13. 1 kg prawn

  14. 2 medium squid

  15. 200 g pork belly (poached in 4 slices of ginger)

  16. 2 fish cake

  17. 100 g chives

  18. PER PORTION OF HOKKIEN MEE

  19. 150 g yellow noodles

  20. 75 g thick bee hoon

  21. 75 g thin bee hoon

  22. 3 tbsp pork lard

  23. 1 egg

  24. 1 tbsp minced garlic

  25. 1 cup seafood broth

  26. 6 poached prawns

  27. 6 poached squids

  28. 6 slices poached pork belly

  29. 6 slices fish cake

  30. 1/4 cup bean sprouts

  31. 1 tsp light soya sauce

  32. 1/2 tsp dark soya sauce

  33. handful of chives

  34. SEAFOOD BROTH

  35. 1 kg prawn heads and shells

  36. 1 kg pork bone

  37. 3 cloves of garlic

  38. 3 shallots

  39. 2 tbsp oil

  40. 2 litres boiling water

  41. 1 tbsp white peppercorns

  42. 80 g ikan bilis

  43. 30 g rock sugar

  44. 1 tbsp fish sauce

  45. TOPPINGS

  46. 1 kg prawn

  47. 2 medium squid

  48. 200 g pork belly (poached in 4 slices of ginger)

  49. 2 fish cake

  50. 100 g chives

  51. PER PORTION OF HOKKIEN MEE

  52. 150 g yellow noodles

  53. 75 g thick bee hoon

  54. 75 g thin bee hoon

  55. 3 tbsp pork lard

  56. 1 egg

  57. 1 tbsp minced garlic

  58. 1 cup seafood broth

  59. 6 poached prawns

  60. 6 poached squids

  61. 6 slices poached pork belly

  62. 6 slices fish cake

  63. 1/4 cup bean sprouts

  64. 1 tsp light soya sauce

  65. 1/2 tsp dark soya sauce

  66. handful of chives

Instructions

  1. Seperate 1kg prawns from shells

  2. Slice 3 cloves of garlic and 3 shallots

  3. Add 2 tbsp oil ot pot

  4. Stir fry garlic and shallot till fragrant

  5. Add prawn heads and shells

  6. Add 2 litres of boiling water, then 1 tbsp white peppercorns, 80g ikan bilis, 30g rock sugar, 1 tbsp fish sauce and 1kg pork bones

  7. Bring to boil and let it simmer for 45 mins

  8. Poach 200g pork belly with ginger slices

  9. Slice into strips and set aside

  10. Clean 2 medium size squids and slice into rings

  11. Remove all the ingredients from broth

  12. Bring broth to boil

  13. Slightly poach squid rings, then prawns, in broth

  14. Slice 2 fish cakes, and cut 100g of chives into 5cm length

  15. Add 2 tbsp pork lard to hot pan, and stir fry one beaten egg

  16. Add 150g yellow noodles, 75g thick bee hoon, 75g thin bee hoon

  17. Add a little dark soya sauce for color

  18. Add 1 tsp light soya sauce, and stir fry 1 tbsp minced garlic with lard

  19. Add squid, prawn, porkbelly, and fish cake

  20. Add 1/2 cup seafood broth for both

  21. Add 1/4 cup bean sprouts

  22. Cover and cook for 3 mins

  23. Add a little dark soya sauce for color

  24. Finish with handful of chives

  25. Seperate 1kg prawns from shells

  26. Slice 3 cloves of garlic and 3 shallots

  27. Add 2 tbsp oil ot pot

  28. Stir fry garlic and shallot till fragrant

  29. Add prawn heads and shells

  30. Add 2 litres of boiling water, then 1 tbsp white peppercorns, 80g ikan bilis, 30g rock sugar, 1 tbsp fish sauce and 1kg pork bones

  31. Bring to boil and let it simmer for 45 mins

  32. Poach 200g pork belly with ginger slices

  33. Slice into strips and set aside

  34. Clean 2 medium size squids and slice into rings

  35. Remove all the ingredients from broth

  36. Bring broth to boil

  37. Slightly poach squid rings, then prawns, in broth

  38. Slice 2 fish cakes, and cut 100g of chives into 5cm length

  39. Add 2 tbsp pork lard to hot pan, and stir fry one beaten egg

  40. Add 150g yellow noodles, 75g thick bee hoon, 75g thin bee hoon

  41. Add a little dark soya sauce for color

  42. Add 1 tsp light soya sauce, and stir fry 1 tbsp minced garlic with lard

  43. Add squid, prawn, porkbelly, and fish cake

  44. Add 1/2 cup seafood broth for both

  45. Add 1/4 cup bean sprouts

  46. Cover and cook for 3 mins

  47. Add a little dark soya sauce for color

  48. Finish with handful of chives