So Easy Everyone Can Cook! Singapore Hokkien Prawn Mee 炒福建虾面 Stir Fried Noodles Recipe | Hawker Food
Hokkien mee, commonly known as fried Hokkien prawn noodles, is a famous Singaporean dish made with a combination of yellow noodles and thin or thick rice vermicelli cooked in a rich prawn stock. The dish is then served with sambal chilli and calamansi on the side. While no one knows the exact origins of this dish, we are certain that this rendition of Hokkien mee is authentically Singaporean.
Hokkien mee is simple to make. The prawn stock is what gives the dish its flavour, so make sure you use enough prawn heads to produce the stock. You can easily accumulate the prawn heads left over from other dishes. We normally just put the heads in bags (no need to wash them) and freeze them until we have enough for a good prawn stock. Prawn shells are not as flavourful as prawn heads, but they can be added to your collection if you don't think you'll be able to accumulate enough of the heads. Although the sambal chilli and calamansi juice cut through the richness of the lunch, don't panic if you don't have them. Your dish will be just as wonderful without them.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Serves 4 - 6 pax
Prawn heads from 500g of prawns
Add 140g of prawn heads (can be substituted with 1 tbsp of dried shrimp)
1 teaspoon white peppercorns
0.5 teaspoon sugar
1L (33.8 fl oz) water
1 chicken stock cube
500g of prawns (weight taken with the prawn heads)
5 cloves chopped garlic
180g yellow noodles
160g rice vermicelli (weight taken before rehydration)
A bunch of Chinese chives
2 tablespoons fish sauce
A few dashes of white pepper
Source: Spice N' Pans. Reproduced with permission.