STORY BEHIND THE RECIPE
Nowadays, when you order a plate of Fried Hokkien Mee, you can hardly find any squid or prawns in it and the prices are exorbitant. So why not prepare this at home with more ‘liow’ and more fun? 🙂
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WHAT I LIKE ABOUT FRIED HOKKIEN MEE
- The wok hei flavour of the dish gives the dish its addictive, barbecued taste!
- It’s a party favourite, as you normally make this for lots of people and not just for yourself!
HOW TO MAKE FRIED HOKKIEN MEE?
- Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients.
- Remove the prawn heads and devein the prawns (see video tutorial). Rinse the heads and prawn bodies separately and drain.
- Clean and wash the squid (see video tutorial), then drain dry.
- Use a knife to scrape the skin of the pork belly to remove scum. Then rub the pork belly with coarse salt to exfoliate the dead skin. Rinse well and pat dry.
- Pluck the head and roots of the bean sprouts, then wash and drain.
- Peel the garlic and chop finely.
- Wash the chives and cut into 4cm lengths.
- Wash the pork fat and cut into small cubes.
- Cut the limes into half and set aside for later use.
- In a wok, fry the pork fats over medium high heat until golden brown.
- Transfer the crispy pork lard into a bowl. Pour the oil into another bowl and set aside.
- In the same wok, heat up 3 TBsp of cooking oil (not pork oil) over medium high heat. Then fry 1 tsp of chopped garlic until aromatic.
- Next, add the prawn heads and mix well. Press down on the prawn heads to extract the juices.
- Add 800 ml of boiling water to the wok and let simmer for 10-15 mins. When the orangey layer of oil surfaces, transfer the prawn stock into a pot over a sieve and discard the prawn heads.
- Steam the prawns for 4-5 mins. Remove the shell from the prawns.
- Steam the squid for about 10 mins. Cut the squid into 0.5cm lengths, then set aside.
- Steam the pork belly for about 15-20 mins until cooked. Pour the juices from the squid and pork belly into the prawn stock (stock should total to about 1 litre). Then cut the pork belly into strips.
- Divide the noodles and ingredients into two portions.
- In a wok, heat up 3 TBsp of pork oil and 2 TBsp of oil over high heat. Add in half of the yellow noodles and half of the vermicelli, and gently stir fry without breaking the noodles.
- Add 1/2 tsp salt, 1/2 tsp of light soy sauce and 3 TBsp of prawn stock to the noodles. Mix well and fry for about 3-4 mins.
- Push the noodle to one side. Add 2-3 TBsp of pork oil to the wok, then fry 2 tsp of chopped garlic till aromatic.
- Crack 3 eggs over the garlic and break them up gently. Drizzle 1 tsp of fish sauce on the eggs and swirl around. Do not turn the egg over yet.
- When the egg is slightly charred, flip the noodle mixture over to cover the egg. Add in half the bean sprouts and stir fry with the noodles.
- Add half the prawn stock to the noodle mixture, then cover the wok and let it simmer for a few minutes to allow the noodle mixture to absorb the stock.
- Add in half of the prawns, squid, pork belly slices and chives into the noodle and mix well.
- Taste to see if more light sauce needs to be added. Transfer the noodle mixture into 3 individual plates. Serve hot with lime, sambal chilli and pork lard.
- Repeat the same procedure to fry the other half of the noodles.
COOKING WITH VERMICELLI
- There are 2 types of thick vermicelli: Fresh or Dried. It is better to use the dried one as it will soak up the stock and taste more flavourful.
- Use tap water, not hot water when soaking the vermicelli. Otherwise it will break during frying.
COOKING TIPS
- Do not overcook the bean sprout otherwise it will become limp. Likewise don’t overcook the prawns and squid or they will be rubbery.
- The egg must be a bit burnt to give the “Wok Hei” aroma.
- Add the noodle first then the vermicelli as the noodle is oily and will not absorb much oil.
- Mix the noodle and vermicelli when frying Hokkien Mee so that it won’t be so starchy after frying. It also won’t dry up easily.
- Add more water if the noodles turn out too dry.
- Fry the noodles gently – use a ‘scoop and flip’ action to stir the noodles.
- Split the frying into batches to avoid overcrowding. Otherwise the noodles will steam, not fry.
- Pork oil can be replaced with cooking oil, if you are health conscious.
- Store up prawn heads and shells in the freezer for an extra flavourful stock
DIETARY MODIFICATIONS
- Egg-Free: Skip the ingredient for this dish
- Fish-Free: No modifications needed.
- Gluten-Free: Use gluten free sauces like gluten free light soya sauce instead.
- Nut-Free: No modifications needed.
WATCH OUR VIDEO FOR HOW TO MAKE THIS RECIPE!
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FRIED HOKKIEN PRAWN MEE
Ingredients
- 250 gm Thick Vermicelli
- 400 gm Yellow Noodle
- 1/2 kg Medium Size Prawns
- 2 Big Squid (Sotong)
- 200 gm Pork Belly
- 50 cents Bean Sprouts (Tow Gay)
- 2-3 tsp Garlic finely chopped
- 50 cents Chives (Ku Chye)
- 6 Lime
- 300 gm Pork Fats
- 5-6 Eggs (Big)
- 1 tsp Salt
- 1 tsp Fish Sauce
- 1 tsp Light Soy Sauce
- 6 TBsp Pork Oil From frying the pork lard
- 3 TBsp Oil
- 700 ml Boiling Water to make the prawn stock
- 300 ml Stock from Squid and Pork Belly after steaming
Instructions
PREPARATION METHOD
- Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients.
- Separate the heads of the prawns and devein the prawns (see my video demonstration). Next, wash the heads and prawn bodies separately and drain.
- Clean and wash the squid (see my video demonstration first) and drain dry.
- Use a knife to scrape the skin of the pork belly and then rub with coarse salt to exfoliate dead skin and dirt. Wash and drain.
- Remove the roots of the bean sprouts, then wash and drain.
- Remove the skin from the garlic and chop finely.
- Wash the chives and cut into 4cm lengths.
- Wash the pork fat and cut into small cubes.
- Cut the limes into half and set aside for later use.
COOKING METHOD
- In a wok, put in the pork fats and turn on heat to medium high. Stir fry the pork fats until golden brown and crispy to extract the oil.
- Transfer the crispy pork lard into a bowl. Pour out the oil into another bowl and set aside for later use.
- In the same wok, add 3 TBsp of cooking oil (not pork oil) and turn the heat to medium high. Add in the 1 tsp chopped garlic and fry till aromatic.
- Next, add in the prawn heads and fry to mix well with the garlic. Press the prawn heads to extract all the juices and essence.
- Add 700-800 ml of boiling water to the wok and let it simmer for 10-15 mins. You will see an orangey layer of oil surfacing. Turn off heat, transfer the prawn stock into a pot over a sieve and discard the prawn heads.
- Wash the wok, add water and bring it to a boil. Place the prawns in a deep plate and steam for about 4-5 mins. Remove the prawns and place them on a bowl.
- Do likewise for the squid, steam it for about 10 mins. Then remove and set aside.
- Steam the pork belly over high heat for about 15-20 mins. When cooked, remove and set aside.
- Pour the juices from the squid and pork belly into the prawn stock (the stock should total up to about 1 litre).
- Remove the shell from the prawns and set aside.
- Cut the squid into 0.5cm cross-section slices and the head and tentacles into strips, then set aside. Cut the pork belly into strips and set aside.
- In a wok, heat up 3 TBsp of pork oil and 2 TBsp of oil over high heat.
- Add in half of the yellow noodles and half of the vermicelli. Then stir fry without breaking anything.
- Add 1/2 tsp salt, 1/2 tsp of light soy sauce and 3 TBsp of prawn stock to the noodles. Mix well and fry for about 3-4 mins.
- Push the noodle to one side of the wok, then add in 2-3 TBsp of pork oil to the wok. Add in 2 TBsp of garlic and fry till aromatic.
- Next, crack 3 eggs over the garlic and break them up gently. Drizzle 1 tsp of fish sauce on the eggs and swirl around. (Note: Do not turn the egg over at this point).
- When the egg is slightly charred, flip the noodle mixture over to cover the egg. Add in half the bean sprouts and stir fry with the noodles.
- Add half the prawn stock to the noodle mixture, then cover the wok and let it simmer for a few minutes to allow the noodle mixture to absorb the stock.
- Add in half of the prawns, squid, pork belly slices and chives into the noodle and mix well.
- Lastly, taste to see if more light sauce needs to be added. Transfer the noodle mixture into 3 individual plates.
- Repeat the same procedure to fry the remaining half of the noodles.
- Best served hot with lime, sambal chilli and pork lard.
Notes
WHAT VERMICELLI TO USE?
- There are 2 types of thick vermicelli: Fresh or Dried. It is better to use the dried one as it will soak up the stock and will taste more flavourful.
- Use tap water, not hot water when soaking the vermicelli. Otherwise it will break during frying.
COOKING TIPS
- Do not overcook the bean sprout otherwise it will become limp. Likewise don’t overcook the prawns and squid or they will be rubbery.
- The egg must be a bit burnt to give the "Wok Hei" aroma.
- Add the noodle first then the vermicelli as the noodle is oily and will not absorb much oil.
- Mix the noodle and vermicelli when frying Hokkien Mee so that it won't be so starchy after frying. It also won't dry up easily.
- Add more water if the noodles turn out too dry.
- Fry the noodles gently - use a 'scoop and flip' action to stir the noodles.
- Split the frying into batches to avoid overcrowding. Otherwise the noodles will steam, not fry.
- 10.Pork oil can be replaced with cooking oil, if you are health conscious.
- Store up prawn heads and shells in the freezer for an extra flavourful stock
May i know your recipes got chinese? Because all are in english i am afraid my ah ma don’t understand. Will u b considering all receipts will have both english & chinese in this blog? I look forward to ur reply soon
Hi Eunice, so sorry for the late reply. I’m afraid we don’t have the recipes translated to Chinese at the moment, but we will definitely consider your suggestion. Meanwhile, maybe you can type in the URL to google translate for your ah ma to get the general idea of the recipe?
Hi Ms Eunice please let me where & how to buy your E-cookbook