Okay, this one is close to the heart: Fried Hokkien Prawn Mee. For as long as I can remember, this dish has been up there in my top favourites and remains so up till today. I fondly recall my days as a greedy teenage boy, gifted with sky-rocketing metabolism and pleased with an appetite comparable with that of a growing dinosaur. There was a time I had inhaled my way through three different plates of Fried Hokkien Prawn Mee from three different hawker food stalls within the hour, all in the quest for the best in town.
Traditionally, Fried Hokkien Prawn Mee boasts an entanglement of al dente rice and egg noodles, fried fragrant with lard and minced garlic, beansprouts, spring onions and egg, soaking moderately alongside prawns, pork belly slices and squid rings in a rich savoury broth of langoustine-y goodness. With this dish being found in only a few cities in the whole world, there’s no surprise I’ve come up with my own version in attempt to satiate my cravings.
Fortunately enough, Miss W likes this too, so I’ve got company at the dinner table tonight.
Fried Hokkien Prawn Mee (Serves 2)
- 1 good handful of rice noodles
- 1 good handful of egg noodles
- 8 prawns
- 1 squid
- 100g pork belly
- 4 sprigs of spring onions, cut into 2 inch pieces
- 1 handful of bean sprouts
- 2 eggs
- 4 cloves of garlic, minced
- 1 tbsp lardons (optional but highly recommended)
- 3 tbsp vegetable oil
- 200ml prawn/fish stock
- Boil rice and egg noodles until just about done, (but not quite). Strain and set aside.
- To make the broth, boil prawns, pork belly and squid in the prawn/fish stock. Keep a close eye on the prawns and and squid, and remove them immediately once cooked. Dry prawns and rubbery squid are not friends with your palette.
- Pork belly comes out once cooked as well.
- Remove head and legs of prawns when cool enough to handle. (You may choose to shell the whole thing altogether if you wish.) Toss in all the shells and heads back into the broth to continue boiling.
- Slice squid into rings and pork belly into slices. Set aside.
- In a hot wok with 2 tbsp of the veggie oil, fry lardons and garlic till fragrant. Add in beansprouts and spring onions and saute till soft.
- Toss in the noodles and loosen with a small splash of broth. Combine well.
- Push the noodles to the side of the wok to make space for the eggs.
- With remaining tablespoon of oil, fry the beaten eggs in the same pan; stir erratically until they form loose chunks.
- Add in the prawns, pork belly and squid. Toss to combine thoroughly.
- Pour in the remaining broth and cover the wok immediately. Steam on high heat for approximately 30 seconds.
- Lid off, heat off, serve (with a wedge of lime on the side).
Tip: If you’d like some heat, have this with a spicy prawn-based chilli!