It’s common to see people trying out Prawn Noodle Soup at home, but what about Homecooked Hokkien Prawn Mee? Is it difficult? It may look difficult but it’s not that difficult actually! Hokkien Prawn Mee is characterized by it’s Yellow Noodle, Pork Lard and the essence of a good Prawn Stock. But being your own chef at home means you could modify the recipe however way you would like it to suit you own personal preference and not compromise on the quality and flavor of the dish!
OK, so personally I have made some changes to this Homecooked Hokkien Prawn Mee recipe. I have skipped using the pork lard and replaced the yellow noodle with the laksa thick bee hoon as I don’t really like the kee taste from the yellow noodle.
So, let’s begin! 2 parts to the recipe! First, we will start off with the soup stock and second, into the actual frying of the hokkien mee itself!
Preparation of Soup Stock
You could almost say, soup stock is the most critical and important part of this dish. It will define the soul of the dish basically. So if you like your hokkien prawn mee having a strong prawn flavor and aroma, you definitely can’t scrimp and save on the soup stock.
1. 1kg Prawn (de-shelled, separate the prawn from the head and shells)
2. 2pcs medium sized Squid
3. 3-4 pieces of those big Pork Bones
4. 500g Pork Belly
5. 3-5 cloves of garlic (sliced)
6. 4-5 ginger slices
1. In a wok, heat the vegetable oil and stir fry garlic and ginger slices till fragrant.
2. Add the prawn heads and shells into the wok, and stir fry it till you get a nice orangey red from the heads and shells. Use a spatula to press the prawn heads to extract every bit of essence. This will give the additional kick of prawn flavor.
3. Add about 2-3 cups of water and let it boil and simmer for about 10 mins.
4. In a separate pot, boil the Pork Bones in sufficient water (it should minimally cover the Pork Bones, and about at least half pot full).
5. Once the Pork Bone stock is boiling, blanch the prawn, squid and pork belly in the stock and take it out and leave it aside for the stir frying with the noodles later.
6. Now combine the prawn stock and the pork bone stock together (ensure you have at least almost one full pot of stock or minimally slightly more than 3/4 full), and let it simmer for 1.5 – 2hours before using it.
Preparation of Fried Hokkien Mee
We are halfway to the final plate of Hokkien Mee! The crucial part will be the frying of egg!
1. 800g laksa thick beehoon
2. 600g thin beehoon (soaked before hand)
3. 6 beaten eggs
4. 500g beansprout
5. 3-5 cloves of chopped garlic
6. Chives (Optional)
7. Garnish (Chilli padi, homemade chilli and lime)
1. In a wok, add a generous amount of oil that will be sufficiently cover the beaten eggs. Ensure the oil is hot then pour in the beaten eggs. Fry till it bubbles and give you a nice golden yellow.
2. Add both the thick and thin beehoon into the fried egg and stir fry it together.
3. Push the noodles to the side of wok and stir fry your garlic till fragrant and a little charred before mixing all together.
4. Pour sufficient stock into the wok which will cover about half of the noodles.
5. Continue stir frying the noodles till it’s cooked, if stock has fully been absorbed by the bee hoon, can add additional stock in, ladle by ladle. Cover the work and let it simmer for about 2-3 mins. If you like your hokkien prawn noodle a little more saucey, then you can just ensure you have a little more stock in your wok.
6. When the noodles are almost cooked, add in the beansprout and continue to stir fry it.
7. After which, add the prawns, squid and pork belly (and chives if you’re adding it) into the wok. Since most of the ingredients have already been cooked, turn up your heat, do a quick 30 sec – 1min stir frying to give the noodle a wok hok flavor and turn off the heat.
8. Serve with some sliced chilli padi, homemade chilli/sambal chilli and lime.
& you’re done! Simple right! This recipe will yield about 6-8 portions. Let me know how it turn out for you in the comments below!