Traditional Singaporean Prawn Mee Soup Recipe

Method

1. Heat oil in a large stockpot. Add the prawn heads and shells, sautéing over medium-high heat until they turn bright orange and smell intensely toasted. Use a wooden spoon to slightly crush the heads to release the tomalley.

2. Pour in the water and add the pork ribs and white pepper. Bring to a boil, then reduce heat to a low simmer. Skim off any scum that rises to the surface.

3. Simmer the broth for at least 45 minutes to 1 hour. In the last 5 minutes, add the whole prawns and cook until pink and firm. Remove the whole prawns and pork ribs, setting them aside for assembly.

4. Strain the broth through a fine-mesh sieve, discarding the spent shells. Return the clear broth to the pot and stir in the rock sugar and salt to taste. Keep the broth at a gentle simmer.

5. In a separate pot of boiling water, blanch the yellow noodles, rice vermicelli, bean sprouts, and kangkong for 1-2 minutes until just cooked.

6. Divide the blanched noodles and vegetables into 4 bowls. Top each with 3 prawns and several pieces of pork rib.

7. Ladle the hot, steaming broth over the noodles. Garnish generously with fried shallots and serve immediately with a side of sambal tumis and light soy sauce with sliced chili padi.

Notes

Questions