Fried Hokkien Mee

One of the Singapore’s best known local foodies is K.F. Seetoh, the creator and author of the Makansutra guidebooks (similar to Zagat) in Asia. In his native Singapore, Seetoh is hailed as the Street Food Guru. Scroll down to see Chef Seetoh's recipe for Fried Hokkien Mee (Fried Hokkien Prawn Noodle). See more recipes by Chef Seetoh by visiting his featured chef page: Chef K.F. Seetoh

Serves: 4

For Prawn Stock

2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
4 tablespoons oil
2 ½ pounds prawn shells
1 quart water
1 pound pork bones
½ pound Vongole clams (optional)
½ tablespoons white peppercorns
1 tablespoon rock sugar
1 tablespoon fish sauce
2 ounces dried anchovies (Ikan bilis)

For Fried Hokkien Prawn

5 tablespoons oil
2 eggs, beaten
½ pound dried thin beehoon (rice sticks, soaked & soften)
½ pound yellow wheat noodle
5 cups prawn stock (see above)
2 cups beansprouts
2 tablespoons garlic, minced
2 tablespoons Thai fish sauce
10 prawns, deshelled and parboiled
2 ounces fishcake, sliced
10 squid rings, parboiled
2 ounces pork belly, parboiled & sliced thinly
Salt to taste
½ teaspoon soy sauce
1 ½ ounces chives, cut 2-inches long
2 Calamansi lime, halved, for garnish
Spring onions, for garnish

For Prawn Stock

1. In a heated stock pot, add in 4 tablespoons of oil and fry prawn shells until fragrant (this is to fully extract the prawn flavor for the soup stock).

2. Assemble the rest of the ingredients in a pot and bring to boil. Cover and simmer over low heat for 30 minutes.

3. Skim surface of the stock as necessary.

4. Set aside for frying.

For Fried Hokkien Prawn

1. In a wok, heat 2 tablespoons oil. Scramble eggs over it until three-quarters done and still moist.

2. Add in beehoon and yellow noodle, fry over medium heat. Add 1 tablespoon of oil. Add 2 cups of stock. Continue frying to allow beehoon to absorb the stock (about 45 seconds). Add more oil as needed.

3. Add another 2 cups of stock, then add in bean sprouts, stir, cover wok and braise for 1 minute over medium-low heat.

4. When done, push noodles to side of wok, add in 2 tablespoons of oil and fry 1 tablespoon of garlic until fragrant. Toss well with all the noodles. Add 2 tablespoons of fish sauce.

5. Add in prawns, fish cake, squid rings, pork and salt to taste. Fry for 30 seconds.

6. Add ½ tablespoon of dark soy sauce for color and add chives.

7. Garnish with line spring onions and serve.

* All photos courtesy of Makansutra Singapore

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