Hokkien Mee (Fried Prawn Noodles)
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- Prep time
- 30 min
- Cook time
- 1 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- prawn heads and shells (as many as possible)
- 500 g pork bones ($6)
- 3 cloves garlic (sliced ($0.084))
- 2 tsp white peppercorns ($0.182)
- 20 g rock sugar ($0.05)
- 1 l water
- 250 g yellow noodles ($0.375)
- 250 g white beehoon ($0.375)
- 400 g prawns (shelled & deveined ($4.15))
- 150 g pork belly ($2.45)
- 1 squid ($4.00)
- 4 large eggs ($0.80)
- 2 tbsp garlic (minced ($0.168))
- 80 g beansprouts ($0.12)
- 30 g chives ($0.20)
- 3 tbsp light soy sauce ($0.252)
- pork lard
- 2 limes ($0.08)
- 2 tbsp sambal chilli ($0.10)
Instructions
- 1
STOCK
- 2
Blanch pork bones in boiling water to remove impurities.
- 3
In a separate pot, add oil and fry garlic till fragrant. Add prawn heads & shells and fry for 2-3 minutes. You can also crush the prawn heads with a spoon to release the juices and enhance the flavour of the stock.
- 4
Add water, pork bones, white peppercorns and rock sugar and bring to a boil. Thereafter, cover the pot and simmer over medium heat for at least 30 minutes. If you want more concentrated flavour, simmer for 1-2 hours. Strain stock to remove prawn heads, prawn shells & pork bones.
- 5
Note: You can also add shallots, dried shrimp & anchovies for more flavour.
- 6
NOODLES
- 7
Boil pork belly in the same pot used for blanching pork bones. Once cooked, cut pork belly into thin slices and set aside.
- 8
Poach prawns in pot with prawn stock. Remove and set aside.
- 9
Poach squid in pot with prawn stock. Once cooked, cut squid into thin rings and set aside.
- 10
Heat a wok over medium-high heat and add some pork lard. Add eggs and scramble. Push eggs aside.
- 11
Add yellow noodles and white beehoon to wok. Fry noodles, pressing noodles against wok with back of spatula, to remove 'kee' (alkaline) smell. Add a few spoonfuls of stock to soften noodles.
- 12
Note: Don't wash the noodles or put them in the chiller.
- 13
Push noodles aside, then add more pork lard and some garlic. Fry garlic till fragrant. Add beansprouts and a generous amount of stock, and mix evenly. Cover the wok and simmer over lower heat to cook the noodles.
- 14
Remove cover, then add cooked prawns, pork belly & squid and stir fry. Finally, add chives & light soy sauce and mix evenly. Serve with lime and sambal chilli.