This popular dish tastes as good as it looks, and if you’re up for the challenge, put on your aprons and get ready to serve up steaming hot platefuls to your hungry guests with our hokkien mee recipe!
Ingredients (Serves 4)
Prawn stock
3 cloves garlic, chopped
5 shallots, chopped
4 tbsp oil
Prawn heads and shells from 1.2kg of prawns
1 litre water
500g pork bones
1/2 tbsp white peppercorns
1 tbsp rock sugar
1 tbsp fish sauce
70g dried anchovies
100g dried shrimp, soaked overnight
Fried Hokkien Mee
5 cups prawn stock (see above)
5 tablespoons vegetable oil or lard
2 eggs, beaten
400g yellow noodle
400g thick or thin
bee hoon (vermicelli), soaked and softened
1 cup beansprouts
2 tbsp garlic, minced
2 tbsp fish sauce
12-16 prawns, deshelled and parboiled
12 squid rings, parboiled
150g pork belly, parboiled & sliced thinly
Salt to taste
1/2 tsp dark soy sauce
2 limes, halved, for garnish
Spring onions, for garnish
Sambal chili, to serve
Method
- Add oil, garlic and prawn shells to a heated stockpot and fry till fragrant to extract prawn flavour.
- Add the rest of the prawn stock ingredients to the pot and bring to a boil. Cover and simmer on low heat for half an hour.
- Skim surface of the stock as necessary, and continue simmering over low heat.
- Heat two tablespoons of oil or lard in a wok and scramble eggs with one tablespoon of garlic until three-quarters done.
- Add the beehoon and yellow noodle, fry over medium heat. Add another tablespoon of oil and two cups of prawn stock. Continue frying the noodles.
- Add another two cups of stock and stir in the bean sprouts. Cover wok and braise for 1 minute over low heat.
- Push noodles to the side of the wok and fry 1 tablespoon of garlic with two tablespoons of oil. Toss well with noodles when fragrant and add two tablespoons of fish sauce.
- Toss in the prawns, squid rings, and pork. Fry for 30 seconds and add salt to taste.
- Stir in 1/2 tablespoon of dark soy sauce and until colour is even.
- Garnish with spring onions. Serve with half a lime and sambal chili.
These gorgeous Peranakan plates are courtesy of Peranakan Shop.
Read more about Singapore’s local cuisine at www.YourSingapore.com.