Prawn Mee (Fried Hokkien Mee) | Prima Taste

Search Recipes

Prima Taste Fried Hokkien Prawn Mee

Fried Hokkien Prawn Mee was originally invented by a street hawker in Singapore some 40 years ago. The dish was then served wrapped in fragrant banana leaves, which accentuated the aroma and taste of this delicious dish. Over the years, it has become one of Singapore’s favourite local dishes. For a truly Singaporean experience, serve Fried Hokkien Prawn Mee with sambal chilli and a sprinkle of freshly squeezed lime.

Simple

Quick and Easy

Quick and Easy

Simple

Simple

INGREDIENTS

Serves 2-3

290 ml

Water (for Step A2)

1 pkt

Prawn Stock Mix **

125 g

Dry thick Bee Hoon (rice vermicelli)

or

254 g

Fresh thick Bee Hoon

65 g

Dry Hokkien noodle

(we recommend Prima Taste Hokkien Noodle)

136 g

Fresh Hokkien noodle

10 g

Garlic, chopped

1.5 nos

Egg, beaten

4 g or as desired

Fish sauce or light soya sauce

1 tsp

Vegetable oil (for Step A1)

35 ml

Vegetable oil (for Step C1)

6 nos

Fresh prawn, medium size

50 g

Fresh pork belly, sliced to 0.5 cm thick

50 g

Fresh squid

20 g

Chinese chives (ku chye), cut into 4 cm length

30 g

Bean sprouts

as desired

Sambal chilli (we recommend Prima Taste Authentic Asia Sambal Chilli)

2 nos

Fresh calamansi

** Included in Prima Taste pack.
Steps

A. To prepare Hokkien noodle and thick Bee Hoon
1. If dry Hokkien noodle is used, cook dry Hokkien noodle in boiling water for 5 mins (or until desired texture is achieved) and drain well. Cool the cooked noodle by rinsing in water. Add vegetable oil to noodle and mix well. Set aside for Step C4.
Note: If fresh Hookien noodle is used, you may ignore Step A1.
2. Soak dry thick Bee Hoon in a pot of cold water for 1 hr or until soft. Set aside soaked thick Bee Hoon for Step C4.
B. To prepare Fried Hokkien Prawn Mee Stock
1. Boil water in a pot. Add in pork belly, squid and prawn. Cook squid for 30 secs and prawn for approx 1 min or till just cooked. Stir occasionally.
2. Remove squid and prawn and chill in ice water for 5 mins. Slice the squid thinly into rings and deshell the prawns. Set aside for Step C6.
3. Cover pot and cook pork belly for another 3 mins on medium heat. Remove pork belly and slice into julienne. Set aside for Step C5.
4. Pour Prawn Stock Mix into the pot and boil. Fried Hokkien Prawn Mee Stock is ready for Step C6.
C. To cook
1. Heat wok on medium heat. When wok is hot, add vegetable oil.
2. Add garlic and stir-fry for 2 secs. Ensure garlic does not turn brown.
3. Add 2/3 beaten egg and stir to mix with garlic for approx 1 - 2 secs (egg is not fully cooked yet).
4. Add Hokkien noodle (from Step A1) and thick Bee Hoon (from Step A2) and stir-fry for 10 secs. Add fish sauce and stir-fry for another 10 secs.
5. Add pork belly (from Step B3). Stir-fry for 10 secs or till fragrant.
6. Add 2/3 Prawn Stock (from Step B4), stir well and cover wok for 30 secs. Remove cover, add bean sprouts, Chinese chives and remaining 1/3 Prawn Stock (from Step B4) into the wok. Stir-fry for approx 15 secs or till gravy is slightly thickened,
add prawn (from Step B2), squid (from Step B2) and stir-fry for 10 secs. Add in remaining 1/3 beaten egg and switch off the fire. Stir and mix well.
7. Serve Fried Hokkien Prawn Mee hot. Add sambal chilli and fresh calamansi to taste.
VARIATION
You may use,
- Other ingredients and garnishes such as lean pork, chicken or spring onions.
- Spaghetti, linguini or dry rice vermicelli instead of Hokkien noodle and dry thick Bee Hoon.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
INGREDIENTS

254g

Fresh thick bee hoon

136g

Fresh Hokkien noodle

290ml

Water

1.5 nos

Eggs

As desired

Fish Sauce or Soya Sauce

Vegetable oil

Vegetable oil

6 nos

Sea prawns (deveined), medium sized

50g

Fresh pork belly

50g

Fresh squid

As desired

Sambal Chilli

We recommend Prima Taste Authentic Asia Sambal Chilli

30g

Bean sprouts

10g

Garlic

20g

Chinese chives (ku chye)

2 nos

Fresh calamansi

1 pkt

Prawn Stock Mix**

**included in this Prima Taste pack
Steps

1. Boil water in a pot, add in prawns, squid and pork belly.
2. Cook prawns for approx. 1 min and squid for 30 secs or till just cooked.
3. Stir occasionally.
4. Remove squid and prawns.
5. Chill in ice water for 5 mins.
6. Cover pot and cook pork belly for another 3 mins on medium heat.
7. Slice squid thinly into rings.
8. De-shell the prawns.
9. Set aside.
10. Remove pork belly and slice into julienne. Set aside.
11. Pour Prawn Stock Mix into the pot and boil. Fried Hokkien Prawn Mee Stock is ready.
12. Heat wok on medium heat. When wok is hot, add vegetable oil.
13. Add garlic, and stir-fry for 2 secs. Ensure garlic does not turn brown.
14. Add ⅔ beaten eggs for approx. 1 to 2 secs.
15. Stir to mix with garlic.
16. Add Hokkien noodle and thick bee hoon and stir-fry for 10 secs.
17. Add fish sauce and stir-fry for another 10 secs.
18. Add pork belly. Stir-fry for 10 seconds or till fragrant.
19. Add ⅔ prawn stock. Stir well and cover the work for 30 secs.
20. Remove cover, add bean sprouts, Chinese chives and remaining ⅓ Prawn Stock into the wok.
21. Stir for approx. 15 secs or till gravy slightly thickened.
22. Add prawns, squid and stir-fry for 10 secs.
23. Add remaining ⅓ beaten egg. Turn off the fire.
24. Stir and mix well.
25. Add Sambal Chilli and fresh calamansi to taste.
26. Prima Taste Fried Hokkien Prawn Mee is ready to serve.
INGREDIENTS 材料

虾汤配料 / Prawn Stock Mix

炸葱油 / Fried Shallot & Oil （不需用于这道菜）

大蒜粉 / Garlic Powder（不需用于这道菜）

虾面辣椒粉 / Prawn Mee Chilli Powder（不需用于这道菜）

熟粗米粉，254克或干粗米粉，109克

（我们建议使用百胜厨粗米粉）

熟福建面，136克

或干福建面，65克（我们建议使用百胜厨福建面）

水（用于A2步骤），290毫升

鸡蛋，搅拌均匀，1.5粒

鱼露或酱青，随意

菜油（用于A1步骤），1茶匙

菜油（用于C2步骤），35毫升

虾，中型，6只

三层肉，切成0.5公分厚，50克

墨鱼，50克

叁峇辣椒，随意

（我们建议使用百胜厨亚洲风味叁峇辣椒）

豆芽，30克

蒜茸，剁碎，10克

韭菜，切成4公分长，20克

鲜酸柑，2粒
Steps 烹煮法

1. 若使用干福建面，将干福建面放入沸水里煮5分钟
（或至心仪口感）
2. 然后沥干。
3. 将熟面冲水冷却。
4. 在面里加入菜油
5. 并拌均。
6. 留旁待C4步骤使用。
注：若使用熟福建面，您能免去A1步骤。
7. 将干粗米粉放进锅里以冷水浸泡1小时
8. 直到变软。
9. 泡软的粗米粉留旁待C4步骤使用。
10. 用另一个锅将水煮沸。
11. 把虾、墨鱼和三层肉放进锅里，
12. 将墨鱼煮至30秒钟，虾煮至1分钟
13. 或熟。
14. 其间不时搅拌。
15. 取出墨鱼和虾，放进冰水里冷却5分钟。
16. 将墨鱼切薄成圈并将虾去壳。
17. 留旁待C6步骤使用。
18. 将锅盖起，以中火再煮三层肉3分钟。
19. 取出三层肉然后切丝。
20. 留旁待C5步骤使用。
21. 将虾汤配料（Prawn Stock Mix）倒进锅里煮沸。
22. 炒福建虾面上汤待C6步骤使用。
23. 用中火把炒锅热一热。
24. 当炒锅热了，倒入菜油。
25. 加入蒜茸，爆香2秒钟，
26. 避免蒜茸变棕色。
27. 加入2/3搅拌的鸡蛋，
28. 把蛋和蒜茸一起翻炒 1-2秒钟（蛋在这里未熟）。
29. 加入福建面（从A1步骤）
30. 和泡软的粗米粉（从A2步骤），
31. 翻炒10秒钟。
32. 加入鱼露再翻炒10秒钟。
33. 加入三层肉（从B3步骤）,
34. 翻炒10秒钟或至芳香。
35. 加入2/3虾上汤（从B4步骤），
36. 搅均匀
37. 并盖锅30秒钟。
38. 开锅盖，
39. 加入豆芽、
40. 韭菜
41. 及剩余的1/3虾上汤（从B4步骤）。
42. 翻炒15秒钟或至汤汁略干，
43. 加入虾（从B2步骤）、
44. 墨鱼（从B2步骤）、然后翻炒10秒钟。
45. 剩余的1/3搅拌的鸡蛋倒入并关炉火。
46. 翻炒均匀。
47. 趁炒福建虾面热时，即端上桌。
48. 配上叁峇辣椒和鲜酸柑。