Singapore Hokkien Prawn Mee

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Peel the prawns and simmer their shells with pork bones or belly trimmings to make a rich stock.

Ingredients quick view

8 ounces yellow Hokkien noodles

8 ounces thick rice vermicelli

1 pound shell-on prawns

1/2 pound squid, cleaned and sliced

4 ounces pork belly

6 cups prawn-and-pork stock

3 eggs

4 garlic cloves, minced

2 cups bean sprouts

1 cup Chinese chives, cut into lengths

3 tablespoons lard or neutral oil

Fish sauce to taste

Sambal and calamansi, to serve

The prawn-shell stock is the defining flavor; plain chicken stock cannot replace it.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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