Fried Hokkien Prawn Mee: When I travel overseas, I will always miss our local Singaporean fare. And the moment I reach home, I will without fail go and order myself a plate of fried Hokkien Mee. Its so satisfyingly good, full of umami flavours and topped with crispy lard!
Get more Singaporean/Malaysian Recipes here
Nowdays, when you order a plate of Hokkien Mee, you can hardly find any sotong or prawns ( sometime they are powdery) in it and the prices are exorbitant. One plate costs at least $5 and you only have 1 1/2 tiny prawns and 2 slices of sotong. After that you thirst for lots of soft drinks as the amount of MSG added is beyond imagination. Not only that, you need to adjourn somewhere for more food to fill your half-full stomach. So why not prepare this at home with more ‘liow’ and more fun.
Hope you enjoy this recipe, and please leave me a comment below if you have any questions, suggestions or feedback for me!
Suggested Modifications for Special Diets
- Child-Friendly: No modifications needed.
- Fish-Free: No modifications needed.
- Nut-Free: No modifications needed.
When I travel overseas, I will always miss our local Singaporean fare. And the moment I reach home, I will without fail go and order myself a plate of fried Hokkien Mee. Its so satisfyingly good, full of umami flavours and topped with crispy lard!
- 250 gm Thick Vermicelli
- 400 gm Yellow Noodle
- 1/2 kg Medium Size Prawns
- 2 Big Squid (Sotong)
- 200 gm Pork Belly
- 50 cents Bean Sprout
- 2-3 tsp Garlic finely chopped
- 50 cents Chives (Ku Chye)
- 6 Lime
- 300 gm Pork Fats
- 5-6 Eggs (Big)
- 1 tsp Salt
- 1 tsp Fish Sauce
- 1 tsp light soya sauce
- 6 TBsp Pork Oil From frying the pork lard
- 3 TBsp Oil
- 700 ml Boiling Water to make the prawn stock
- 300 ml Stock from Squid and Pork Belly after steaming
Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients.
Separate the heads of the prawns and devein the prawns (see my video demonstration first, then come back here). Next wash the heads and prawn bodies separately and drain.
Clean and wash the squid (see my video demonstration first, then come back here) and drain dry.
Use a knife to scrape the skin of the pork belly and then rub with coarse salt to exfoliate dead skin and dirt. Wash and drain.
Remove the roots of the bean sprouts, then wash and drain.
Remove the skin from the garlic and chop finely (if not already chopped).
Wash the chives and cut into 4cm lengths.
Wash the pork fat and cut into small cubes.
Cut the limes into half and set aside for later use.
In a wok, put in the pork fats and turn on the heat to medium high. Use the spatula to stir fry the pork fats until golden brown and crispy. By now there will be lot of oil being extracted out in the wok.
Transfer the crispy pork lard into a bowl. Pour out the oil into another bowl and set aside for later use.
In the same wok, add 3 TBsp of cooking oil (not the pork oil) and turn the heat to medium high. Add in the 1 tsp chopped garlic and fry till aromatic.
Next, add in the prawn heads and fry to mix well with the garlic. Use the spatula to apply pressure to the prawn heads to extract all the juices and essence.
Add 700-800 ml of boiling water to the wok and let it simmer for 10-15 mins over medium low heat. You will see an orangey layer of oil surfacing. Turn off heat, transfer the prawn stock into a pot over a sieve and discard the prawn heads.
Wash the wok, add water and bring to a boil over high heat. Place the prawns in a deep plate and steam for about 4-5 mins. Remove the prawns and place them on a bowl.
Do likewise for the squid, but this time, steam it for about 10 mins. Then remove and set aside.
LIkewise, steam the pork belly over high heat for about 15-20 mins. When cooked, remove and set aside.
Pour the juices from the squid and pork belly into the prawn stock (the stock should total up to about 1 litre).
Remove the shell from the prawns ( you can leave the tail intact) and set aside.
Cut the squid into 0.5cm cross-section slices and the head and tentacles into strips, then set aside.
Cut the pork belly into strips and set aside.
In a wok, heat up 3 TBsp of pork oil and 2 TBsp of oil over high heat.
Add in half of the yellow noodles and half of the vermicelli. Then, quickly but gently stir fry with a spatula without breaking the noodles and vermicelli. (Tip: Frying the prawn mee must be split into 2-3 batches to avoid overcrowding the wok otherwise the noodles will be steamed, and not fried)
Add 1/2 tsp salt, 1/2 tsp of light soy sauce and 3 TBsp of prawn stock to the noodles. Mix well and fry for about 3-4 mins.
Use the spatula to push the noodle to one side of the wok, then add in 2-3 TBsp of pork oil to the wok. Add in 2 TBsp of garlic and fry till aromatic.
Next, crack 3 eggs over the garlic and break them up gently with the spatula. Drizzle 1 tsp of fish sauce on the eggs and swirl around. (Note: Do not turn the egg over at this point).
When the egg is slightly charred, flip the noodle mixture over to cover the egg.
Add in half the bean sprouts and stir fry with the noodles.
Add half the prawn stock to the noodle mixture, then cover the wok and let it simmer for a few minutes to allow the noodle mixture to absorb the stock.
Add in half of the prawns, squid, pork belly slices and chives into the noodle and mix well.
Lastly, taste to see if more light sauce needs to be added. Transfer the noodle mixture into 3 individual plates.
Repeat the same procedure to fry the remaining half of the noodles.
Best served hot with lime, sambal chilli and pork lard.
It is better to mix the noodle and vermecilli when frying Hokkien Mee so that it won't be so starchy after frying. It also won't dry up easily.
There are 2 types f thick vermicelli :- One is the fresh one from the market or supermarket and the other is the dried ones. For cooking this dish, it is better to use the dried one as it will soak up the stock and will taste more flavorful. On the other hand, the fresh ones had already expanded and therefore has no capacity t take in more stock.
Do not over blanch the prawns and oversteam the squids as they will tu;rn rubbery. As for the pork belly, it is alright to oversteam it. Altenatively, you can also the pork belly to the prawn stock to simmer for 15-20mins but you need to add in another 200 ml of water to it. When the pork is cooked, throw in the squid and cook for 10 mins and remove to a plate.
If you have intention to cook this noodle, save up all the prawn heads and shell in the freezer for making the stock.
While frying the noodle and beehoon, do not chop them with the spatula otherwise it will be so broken up at the end. Just fry gently.
Using lard will give it the aroma that is mouth watering. For the health consciious, pork oil can be replace with normal cooking oil.
Do not overcook the bean sprout otherwise it will not be crunchy.
The egg must be a bit burnt to give the "Wok Hei" aroma.
The thick vermicelli can be soak as long as possible but you need to use tap wager and not hot water. If you use hot waerm the vermicelli will break into small pieces during cooking.
It is easier to handle for smaller portions. For that reason, I divided half the portion of the noodle mixture with half of all the ingredients added and the rest.
When cooking, add in the noodle fisrt then the vermicelli as the noodle is already oily and it will not absorb much oil and vermecelli.
More water can be added if the noodle turns out dry.
The prawn stock together with the juices of the pork belly ad squid should be about 1 litre.