Saturday, July 2, 2011

Fried Prawn Mee

Fried Prawn Mee is one of my favorite hawker fare.  I used to patronize this fried prawn mee stall at Ghim Moh Road frequently (now moved to Holland Drive).  The stall owner is an middle-aged lady from China, very hardworking and opens her stall daily from noon till night, taking a break only during the Chinese New Year period.  I enjoy watching her prepare the prawn mee.  Even before tasting the plate of prawn mee, I know it's gonna taste good from the way she cooks it.  She gives me the inspiration to cook this fried prawn mee, when I thought of preparing a one-dish meal for dinner.

(serves 3)

250g fresh yellow noodles (福建面)
200g thick bee hoon (粗米粉)
9 prawns, removed shells and devein
1 squid, removed outer skin,cleaned and cut into rings
Small piece of pork belly, blanched and cut into strips
One bunch of Chinese Chives (韭菜), cut into 2" lengths
Some beansprouts (I omitted this cos forgot to buy)
8 to 9 cloves of garlic, chopped
2 eggs, beaten
Fish sauce, to taste

Prawn stock:
Prawn heads and shells from 500g prawns (washed and drained off excess water)
4 to 5 slices ginger
2 to 3 cloves garlic, mashed with a chopper
Dash of cooking wine
A little rock sugar (optional)
Salt to taste

1) To prepare the stock:  Heat some oil in wok on moderate high heat.  Add ginger slices, then add the prawn heads/shell and stir-fry for a few minutes to bring out the flavour.  Add in the mashed garlic in-between the stir-frying.  When the prawn shells turn dry and aromatic, add a dash of cooking wine.  Add in about 1.2 litre of water, rock sugar and bring to boil.  Turn to low heat and simmer for 30 minutes.  Add salt to taste.  Sieve the stock and discard the prawn head/shell/garlic/ginger.

2) Heat some oil in the wok.  Add in 1/3 of the chopped garlic, follow with the yellow noodles and thick bee hoon.  Stir fry the noodles and add a little prawn stock to it.  When the stock begins to dry up, remove the noodles.

3) Heat some oil in the wok again.  Add in another 1/3 of the chopped garlic.  Stir fry the pork belly strips, prawns and squid, then push them to one side of the wok.  Add in a little more oil and the rest of the chopped garlic.  Add the partially-fried noodles from step 2 and combine.  Add in more prawn stock this time, cover and simmer for about a minute.

4) Add in the chives, beansprouts and stir well to combine.  Add in fish sauce and beaten eggs.  Serve hot with chili and fresh small limes.

Updated on 30 August:
Went to the same prawn mee stall again a few days ago.  Perhaps due to old aged, the middle-aged lady (stall owner) has now passed over the cooking to her son.  She merely supervises and helps out.  The taste is different and the passion of whipping out a plate of delicious prawn mee is gone.  Hopefully, in time to come, the son will pick up the skills (and passion) from his mum.


  1. OMG! Looks so delicious, with the sammbal and lime...Wish to have a plate right now....yummmy..

  2. This looks delish!! I love street food and this dish appeals to me so much. Nice presentation in a banana leaf! I can even smell the aroma of this dish from here!

  3. Looks so delicious...! I love the fact that you use banana leaves to 'plate' the noodles, it makes the dish so hawker-like...:)!!

  4. yummylittlecooks: oh yes, the sambal and lime work miracles to this dish.

    purabi/CG: Actually, I bought the banana leaves with the intention for a dessert, but somehow, I have not made it ^_^, so use some of it to plate the noodles. Nowadays, most hawkers do not serve with banana leaves (cut cost). Even if they do, it will be tiny piece of banana leaf for garnish only.

  5. WOW! I love fried prawn mee and we used to visit the stall at Old Kallang Airport. Next time I can cook this delicious prawn mee myself. Thanks for sharing.


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