It’s the last few moments of 2015 ! So die die I must end this year with a fabulous recipe that marks the Singapore’s hawker heritage !! And that’s our Fried Hokkien Prawn Mee !! There are many versions in our hawker scene, from the dry kind, to the “wet” kind to the claypot style. For me, I prefer the wet version anytime and to be served with some really spicy chilli paste. So this recipe is probably meant for people with the same tastebuds as me, desiring for the “wet” Hokkien mee.
To even better it, I actually served mine with half a kg of fresh prawns and squids (sotong) each ! Imagine those that I had from the hawker that always come with a miserable number of prawns for every plate that was ordered, was it two or three small prawns ? Of course, I also understand that they are running a business and need to be costs savvy. But since I am gonna rejuvenate the same from the home kitchen, that’s nothing to stop me from using only freshest ingredients from PurelyFresh !
Are everyone in anticipation for the new year that’s coming up in 15 minutes’ time ? Well, on a good note, I am as I have made all my 2016 resolutions in positivity !! But on a not-so-good note, my super long weekends are going to end soon. It’s another 360 days before I get to enjoy the same again. Nevertheless, let’s still embrace ourselves for the new year with lotsa cheer, joy and happiness !
Blessed 2016 to all !! Enjoy !!
- 300g yellow noodles
- 300g thick bee hoon
- 500g prawns (de-shelled but retain the tails only)
- 3 large squids/sotongs (approx. 500g)
- ½ small turnip (cut into chunks)
- 150g bean sprouts
- 3 eggs, lightly beaten
- 200 pork fat, diced
- 15 stalks of spring onion, sectioned
- 10 pcs of garlic wholes (crushed slightly)
- 2 tbsp minced garlic
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- ½ tsp pepper
- 500ml water
- 200ml cooking oil
Deep fried the pork fat until golden brown and crispy. Set aside the pork fat and the lard.
Using 2 tbsp of lard, saute the slightly crushed garlic wholes until aromatic. Add in the prawn shells and 1 tbsp of fish sauce and stir fried till fragrant. Add in the 500ml of water and allow the broth to cook till it boils.
Add in the sweet turnip and allow it to simmer for another 15 minutes.
Add in the prawns and squids and remove them once they are cooked. Cut the prawns into halves and the squids into rings.
Drain away all the broth ingredients and set the broth aside.
Heat up 2 tbsp of the pork lard from Step 1 and add in the beaten eggs. Stir fried till the eggs are cooked.
Add in the yellow noodles and thick bee hoon and add in 50ml of the broth that was set aside from Step 5. Stir fried the noodles and bee hoon and cover the wok with the lid to allow it to simmer for 1-2 minutes.
Add in the prawns, squids and bean sprouts and stir to mix well. Add in another 100ml of the broth and pork lard (if necessary to prevent the eggs/noodles from sticking to the wok). Continue to stir fry for another 3 minutes. Add in the light soy sauce and pepper accordingly. Stir to mix well.
Make a hole in the middle of the noodles and add in the minced garlic. Saute the garlic till fragrant and add in the remaining 1 tbsp of fish sauce and the remaining broth. Stir to mix well till the noodles have absorbed most of the broth. Taste and add more light soy sauce if necessary.
Add in the crispy pork fat and sectioned spring onion, stir slightly to mix.
Serve with calamansi and chilli paste. (You can used store bought or make your own. I used the leftover chilli paste from my laksa recipe earlier here.)
