If you're a fan of Singaporean cuisine, you've likely heard of fried Hokkien prawn mee. This delicious noodle dish is a staple in Singaporean hawker centres and is a must-try for foodies visiting the country.
Fried Hokkien prawn mee is a noodle dish that originated in the Fujian province of China and was brought to Singapore by Hokkien immigrants. The dish consists of thick yellow noodles stir-fried with prawns, squid, pork belly, and a rich broth made from prawn heads and shells.
The dish is then topped with crispy pork lard, fried shallots, and sambal chilli for an added kick. The result is a savoury, umami-packed dish that is sure to satisfy any cravings for comfort food.
Key Takeaways
- Fried Hokkien prawn mee is a popular noodle dish that originated in the Fujian province of China and was brought to Singapore by Hokkien immigrants.
- The dish consists of thick yellow noodles stir-fried with prawns, squid, pork belly, and a rich broth made from prawn heads and shells.
- Fried Hokkien prawn mee is a must-try for foodies visiting Singapore and is a staple in the country's hawker centres.
History and Cultural Significance
Origins of Hokkien Mee
Hokkien Mee is a popular dish that originated from the Fujian (Hokkien) province in China, where it was traditionally made with yellow wheat noodles and seafood. The dish was brought to Southeast Asia by Hokkien immigrants and has since evolved to include a variety of ingredients and cooking styles.
In Singapore, Hokkien Mee is typically made with egg noodles and rice noodles stir-fried with egg, slices of pork, prawns, and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours.
This broth gives the dish its distinctive flavour and aroma, and is what sets it apart from other stir-fried noodle dishes.
Fried Hokkien Prawn Mee in Singaporean Cuisine
Fried Hokkien Prawn Mee is a beloved dish in Singaporean cuisine, and is a popular item at hawker centres and food courts across the island.
The dish is made with yellow noodles, bee hoon, prawns, squid, pork belly, and served with a side of sambal chilli. The noodles are cooked over a charcoal fire, giving it a unique smoky flavour that keeps customers coming back for more.
The dish has a special place in Singaporean culture, and is often associated with gatherings of friends and family.
It is a common sight at local hawker centres and food courts, and is a must-try for visitors to the island. Some popular places to try the dish include Chomp Chomp Food Centre and Golden Mile Food Centre, both of which are known for their excellent Hokkien Mee.
Preparing Fried Hokkien Prawn Mee
If you're a fan of seafood and spicy noodles, then Fried Hokkien Prawn Mee is the perfect dish for you. This popular Singaporean dish is made with thick yellow noodles and thin rice noodles, stir-fried with prawns, squid, pork belly, and a variety of other ingredients.
Ingredients and Variations
To make Fried Hokkien Prawn Mee, you'll need a few key ingredients, including fresh prawns, sliced pork belly, garlic, bean sprouts, chives, lime juice, and sambal chilli.
You can also add other seafood like squid or clams for extra flavour.
One of the most important ingredients in this dish is the prawn stock. To make the stock, you'll need to boil prawn heads and shells with water for about 15 minutes until the stock becomes fragrant.
This stock is what gives the dish its umami flavour.
There are different variations of this dish, including the wet-style and dry version. The wet-style version is more soupy and has a lighter flavour, while the dry version is more savoury and has a stronger wok hei taste.
Cooking Techniques
To cook Fried Hokkien Prawn Mee, you'll need a wok and some lard or oil.
First, fry the sliced pork belly until it becomes crispy, then add garlic and fry until fragrant. Next, add the prawns, squid, and other seafood, and stir-fry until cooked.
Add the noodles and bean sprouts, and stir-fry until the noodles are coated evenly with the sauce. Finally, add the chives, lime juice, and sambal chilli, and stir-fry for another minute or two.
Serving and Presentation
Fried Hokkien Prawn Mee is traditionally served with lime wedges and sambal chilli on the side.
You can also add some sliced chillies and fried shallots for extra flavour and texture.
To enhance the fragrance of the dish, some hawker stalls wrap the noodles in opeh leaf. This gives the dish a unique aroma and flavour.
Frequently Asked Questions
What ingredients are needed for a classic Hokkien prawn mee dish?
A classic Hokkien prawn mee dish typically includes yellow noodles, bee hoon (vermicelli), prawns, squid, pork belly, eggs, garlic, shallots, and bean sprouts. Some variations may include additional ingredients such as fish cake or clams. The dish is usually served with a side of sambal chilli and lime wedges.
Where can I find the best Hokkien prawn mee in Singapore?
Singapore is home to many hawker centres and stalls that serve Hokkien prawn mee. Some popular spots include Come Daily Fried Hokkien Prawn Mee in Toa Payoh, Hainan Fried Hokkien Prawn Mee at Golden Mile Food Centre, and 777 Fried Hokkien Prawn Mee. However, the best Hokkien prawn mee is subjective and depends on personal preference.
How do you properly prepare the prawns for Hokkien mee?
To properly prepare prawns for Hokkien mee, you should first remove the head and shell, leaving the tail intact.
Devein the prawns by making a shallow cut along the back and removing the dark vein. Rinse the prawns under cold water and pat dry with a paper towel. You can marinate the prawns with a bit of salt and cornstarch for added flavour and texture.
What distinguishes Hokkien mee from other Singaporean noodle dishes?
Hokkien mee is a dish that originated from the Fujian province in China and has since been adapted in Singapore. It is made with a mix of yellow noodles and bee hoon, and is stir-fried with a rich prawn and pork broth.
The dish is known for its smoky flavour, which is achieved by cooking the noodles over a charcoal fire. Hokkien mee is different from other Singaporean noodle dishes such as char kway teow and mee goreng, which have their own distinct flavours and ingredients.
Can you suggest any variations to the traditional Hokkien prawn mee recipe?
There are many variations to the traditional Hokkien prawn mee recipe. Some popular variations include adding clams or squid for a seafood twist, using chicken or beef instead of pork belly, or adding vegetables such as Chinese kale or cabbage.
You can also adjust the amount of sambal chilli to your liking for a spicier or milder dish.
What are some tips for achieving the perfect stir-fry when making Hokkien mee?
To achieve the perfect stir-fry when making Hokkien mee, it is important to use high heat and cook the ingredients in batches.
Start by stir-frying the pork belly until it is crispy, then set it aside.
Cook the prawns and squid until they are just cooked through.
Stir-fry the garlic and shallots until fragrant, then add in the noodles and bee hoon.
Stir-fry until evenly coated with the sauce.
Finally, add in the bean sprouts and cooked ingredients and stir-fry for a few more minutes.
Be sure not to overcook the noodles or they will become mushy.