Hokkien Mee

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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Directions

1.

Seperate 1kg prawns from shells
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2.

Slice 3 cloves of garlic and 3 shallots
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3.

Add 2 tbsp oil ot pot
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4.

Stir fry garlic and shallot till fragrant
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5.

Add prawn heads and shells
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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
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7.

Bring to boil and let it simmer for 45 mins
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8.

Poach 200g pork belly with ginger slices
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9.

Slice into strips and set aside
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10.

Clean 2 medium size squids and slice into rings
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11.

Remove all the ingredients from broth
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12.

Bring broth to boil
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13.

Slightly poach squid rings, then prawns, in broth
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14.

Slice 2 fish cakes, and cut 100g of chives into 5cm length
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15.

Add 2 tbsp pork lard to hot pan, and stir fry one beaten egg
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16.

Add 150g yellow noodles, 75g thick bee hoon, 75g thin bee hoon
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17.

Add a little dark soya sauce for color
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18.

Add 1 tsp light soya sauce, and stir fry 1 tbsp minced garlic with lard
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19.

Add squid, prawn, porkbelly, and fish cake
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20.

Add 1/2 cup seafood broth for both
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21.

Add 1/4 cup bean sprouts
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22.

Cover and cook for 3 mins
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23.

Add a little dark soya sauce for color
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24.

Finish with handful of chives
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