Fried Hokkien Prawn Mee

 炒福建虾面

Ingredients (serves 4 to 5 pax):

500g fresh large prawns 

500g lean pork 

1 piece of fresh squid

500g fresh yellow noodle

70g rice vermicelli (bee hoon)

1 bundle of chives (cut into 3cm short strips)

2 eggs

2 garlic cloves (chopped finely)

1 litre water

Method:

1. Soak the rice vermicelli with water until softened, around half an hour. Drain and set aside.

2. Wash, clean and de-vein prawns. Keep the prawn heads and shells to make stock.

3. Wash and clean the squid. Slice the squid into 1cm thick rings. 

4. In a hot wok, add 1 tablespoon oil and fry the prawn shells and heads until fragrant. Add 1 litre water, bring to a boil then simmer for 30 minutes. Sieve the stock to remove the prawn shells and head. 

5. Place the lean pork into the stock and boil over medium heat for 30 minutes. Then take out the pork, sprinkle 2 teaspoons of salt over the cooked pork and let it cool down. Once cooled, cut the pork into thin slices.

6. Blanch the prawns and squids in the stock for 5 minutes.

7. Season the stock with 1 teaspoon salt and 1 teaspoon fish sauce.

8. Heat up wok over high heat with 1 tablespoon of oil, then crack the eggs into the wok. Quickly scramble the eggs. 

9. Add the yellow noodle and rice vermicelli. Stir fry the noodles in a circular motion for a few minutes. 

10. Push the noodles to the side of the wok, add 1 teaspoon of oil and fry the garlic for a few seconds.

11. Mix the noodles with the garlic, add 4 to 5 big ladles of prawn stock and stir fry the noodles in circular motion. Cover the wok, lower heat to medium and braise the noodles for a few minutes.

12. Add the prawns, squids, pork slices and chives into the wok and fry with the noodles.  

13. Dish up the noodles and serve with sambal chilli, lime and crispy pork lard.