Authentic Singapore Fried Hokkien Prawn Mee Recipe

Method

1. Prepare the Stock: In a large pot, fry the pork lard cubes until crispy. Remove the lard bits and set aside, leaving the oil in the pot. Add the prawn heads and shells to the oil and fry until deep orange and fragrant. Use a spatula to crush the heads to release the tomally. Add the water and pork belly. Simmer for 45 minutes, then remove the pork belly to slice later. Strain the stock and keep it simmering on low heat.

2. Prep the Noodles: Mix the yellow noodles and thick bee hoon together in a bowl.

3. Initial Stir-Fry: In a hot wok, add 2 tablespoons of lard oil. Saute the minced garlic until fragrant. Add the eggs and scramble them slightly until almost set. Toss in the noodles and stir-fry for 2 minutes.

4. Braising: Pour in 3-4 ladles of the hot prawn stock. Cover the wok with a lid for 3 minutes to allow the noodles to absorb the stock. This creates the 'wet' texture characteristic of Hokkien Mee.

5. Finishing: Remove the lid, add the prawns, squid, sliced pork belly, bean sprouts, and chives. Add another ladle of stock if it looks too dry. Season with light soy sauce and fish sauce.

6. Serving: Stir-fry on high heat until the seafood is cooked and the sauce has thickened into a gravy that coats the noodles. Serve immediately with a side of sambal belacan, crispy lard bits, and halved calamansi limes.

Notes

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