Singapore Prawn Noodle Soup (Hae Mee)

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Peel the prawns and fry the shells and heads in oil until deeply fragrant and orange.

Ingredients quick view

1 pound shell-on prawns

1 pound pork ribs or bones

10 cups water

3 tablespoons oil

6 shallots, sliced

4 garlic cloves, smashed

1 tablespoon white peppercorns

1 tablespoon rock sugar

1 tablespoon fish sauce

8 ounces yellow noodles

8 ounces rice vermicelli

8 ounces pork loin or belly, cooked and sliced

2 cups bean sprouts

2 cups kangkung

Fried shallots, sambal, and chile powder, to serve

Frying the prawn heads and shells before simmering creates the characteristic seafood depth and color.

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

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