This recipe is for a delicious and flavorful Singapore Hokkien Mee, also known as prawn mee. It features stir-fried noodles in a rich prawn stock with pork belly, squid, prawns, and vegetables. 

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Today, we’re making a classic Singaporean dish – Hokkien Mee, also known as prawn mee. This dish is all about rich prawn stock, stir-fried noodles, and a combination of fresh seafood and pork.

We’ll be making a flavorful prawn stock from scratch, then stir-frying the noodles and seafood in that delicious broth. It’s a bit of a process, but trust me, the flavor is totally worth it!

Prepare the prawn stock. Fry shrimp shells, including head if available, in one tablespoon of oil with smashed garlic and the shallot till fragrant. If you are using the shrimp head, mash it with a potato masher to release the flavors. Now add the chicken stock and bring to a boil.  Add the pork belly.  Then simmer for 45 minutes with peppercorn.  

Then remove the pork belly and set aside.  Strain stock and blanch the prawns and squid in the stock.  Remove the prawns and squid after about five minutes.  

Allow pork to cool and slice into 1⁄4″ pieces. In a separate pan fry the pork belly until crispy.

Heat 2 tablespoons of oil in a wok or pan. Add garlic and fry till fragrant. Push garlic to one side and add noodles and vermicelli. Note: Soak your rice vermicelli in hot water for about 10 minutes. You can find these fresh yellow noodles and rice vermicelli in your International Foods Aisle. Fry the noodles on high heat.
Add 3⁄4 cup of stock, fish sauce, sesame oil and pepper. Fry till nearly dry.
Add another 3⁄4 cup of stock, cover and braise on low for about 5 minutes.

Add prawn, squid, chives, green onion, bean sprouts and 1⁄2 cup of stock. Loosely mix these ingredients into the noodles. Cook until most of the stock is absorbed.

Serve with a dollop of belachan (sambal chilli), a slice of lime and the crispy pork belly. Enjoy!

Recipe

Singapore Hokkien Mee – Prawn Broth Noodles

1⁄2 lb prawn shells
2 1⁄2 cups of chicken stock
3 cloves garlic, lightly smashed

1 shallot, halved

3 tbsp. Extra Virgin Olive Oil or Sesame Oil

1 Tbsp white peppercorn
1 lb fresh yellow noodles
6 oz rice vermicelli, soaked for 1⁄2 hour and drained
1⁄2 lb prawns, shelled
1⁄2 lb squid, cut into rings
1⁄2 lb pork belly cut into cubes

1 cup chives
1 cup bean sprouts
2 green onions, cut into 3″ lengths
4 cloves garlic, chopped
2 Tbsp fish sauce
1 Tbsp sesame oil
1 tsp white pepper
2-3 limes
Sambal Chili

Prepare the prawn stock. Fry shells with heads in 1 tablespoon of oil with smashed garlic and the shallot till fragrant. Add the stock bringing to a boil.  Add the pork belly.  Then simmer for 45 minutes with peppercorn.  

Then remove the pork belly and set aside.  Strain stock and set aside. Next blanch the prawns and squid in the stock.  Remove the prawns and squid. 

Allow pork to cool and slice into 1⁄4″ pieces. In a separate pan fry the pork belly until crispy.

Heat 2 tablespoons of oil in a wok or pan. Add garlic and fry till fragrant. Push garlic to one side and add noodles and vermicelli. Fry on high heat.
Add 3⁄4 cup of stock, fish sauce, sesame oil and pepper. Fry till nearly dry. Add another 3⁄4 cup of stock. cover and braise on low for about 5 minutes.

Add the prawns, squid, chives, green onion, bean sprouts and 1⁄2 cup of stock. Loosely mix ingredients into the noodles. Cook till most of the stock is absorbed.

Serve with a dollop of belachan (sambal chilli), a slice of lime and the crispy pork belly.