⬇️ Ingredients below ⬇️
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Hokkien Prawn Mee, also affectionately known as 福建蝦麵, is another favourite of every local in Singapore and Malaysia. 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” in home kitchens.
And there you have it, an awesome dish of Hokkien Mee goodness! Cook and share this flavour bomb with your family and friends today! #SG50 #jiaksimi #themeatmensg
⬇️ Ingredients here ⬇️
Seafood broth:
1 kg prawn heads and shells
1 kg pork bone
3 cloves of garlic
3 shallots
2 tbsp oil
2 litres boiling water
1 tbsp white peppercorns
80 g ikan bilis
30 g rock sugar
1 tbsp fish sauce
Toppings:
1 kg prawn
2 medium squid
200 g pork belly (poached in 4 slices of ginger)
2 fish cake
100 g chives
Per portion of hokkien mee
150 g yellow noodles
75 g thick bee hoon
75 g thin bee hoon
3 tbsp pork lard
1 egg
1 tbsp minced garlic
1 cup seafood broth
6 poached prawns
6 poached squids
6 slices poached pork belly
6 slices fish cake
1/4 cup bean sprouts
1 tsp light soya sauce
1/2 tsp dark soya sauce
handful of chives
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Full recipe at: themeatmen.sg/hokkien-prawn-mee/
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