Hokkien Prawn Noodle: A Delicious Singaporean Dish

If you are a fan of Southeast Asian cuisine, you might have heard of Hokkien prawn noodle soup, also known as Hae Mee. This dish is a popular delicacy in Singapore and Malaysia, and it is a must-try for anyone who loves savoury and spicy flavours.

Hokkien prawn noodle soup has a rich and complex taste that comes from the combination of fresh prawns, pork, and a variety of spices.

The origins of Hokkien prawn noodle soup can be traced back to the Hokkien people, who migrated from China to Southeast Asia. The dish has evolved over time, and there are now many different variations of it.

Some versions use thick yellow noodles, while others use thin rice vermicelli. Some recipes call for a clear broth, while others use a darker, spicier broth.

Regardless of the variation, Hokkien prawn noodle soup is a beloved comfort food that is enjoyed by many.

Key Takeaways

• Hokkien prawn noodle soup is a popular dish in Singapore and Malaysia that has a rich and complex taste.
• The dish originated from the Hokkien people who migrated from China to Southeast Asia.
• There are many different variations of Hokkien prawn noodle soup, but all of them are beloved comfort foods.

Origins and Varieties

Historical Background

Hokkien Prawn Noodle, also known as Hokkien Mee, is a popular dish that originated from the Fujian Province in China. It was brought to Malaysia and Singapore by Hokkien immigrants during the early 20th century. The dish has since evolved to include regional variations, each with its unique taste and preparation method.

Regional Differences

In Malaysia, Hokkien Mee is a popular dish that is commonly found in Kuala Lumpur and Penang.

In Kuala Lumpur, the dish is known as KL Hokkien Mee and is prepared using thick yellow noodles, pork slices, prawns, and squid. The noodles are stir-fried with a mixture of dark soy sauce and chili paste, giving it a distinctive smoky flavour.

In Penang, Hokkien Mee is known as Penang Hokkien Mee and is prepared using a combination of yellow noodles and rice vermicelli.

The broth is made using prawn heads and shells, giving it a rich and flavourful taste. The dish is then topped with crispy pork lard, fried shallots, and chili paste.

In Singapore, Hokkien Prawn Noodle is a popular hawker dish that is commonly found in food centres and coffee shops.

The dish is prepared using thick yellow noodles, prawns, squid, and pork slices. The broth is made using a mixture of prawn heads, pork ribs, and chicken bones, giving it a rich and flavourful taste. The dish is then topped with crispy pork lard, fried shallots, and sambal chili paste.

Preparation and Ingredients

Traditional Recipe

Hokkien Prawn Noodle, also known as Hae Mee, is a traditional dish that originated in Penang, Malaysia.

The dish is made by simmering prawn heads and pork bones to create a rich prawn stock, which is then used to cook the noodles.

The noodles are stir-fried with garlic, shallots, and sambal, and then topped with prawns, pork, sotong, and bean sprouts.

The dish is usually served with a wedge of lime, soy sauce, and a sprinkle of pork lard.

Key Ingredients

The key ingredients for Hokkien Prawn Noodle are:

• Prawn Heads: Prawn heads are the main ingredient for making the prawn stock. They add a rich and savoury flavour to the dish.
• Pork Bones: Pork bones are used in combination with prawn heads to make the stock. They add a depth of flavour and richness to the dish.
• Yellow Noodles: Yellow noodles are used in Hokkien Prawn Noodle. They are a type of wheat noodle that are slightly thicker than other types of noodles.
• Prawn Stock: Prawn stock is the base for the dish. It is made by simmering prawn heads and pork bones for several hours to extract the flavour.
• Garlic: Garlic is a key ingredient in the stir-fry sauce. It adds a pungent and slightly sweet flavour to the dish.
• Sambal: Sambal is a spicy sauce made from chilli peppers, garlic, and other spices. It is used to add heat and depth of flavour to the dish.
• Bean Sprouts: Bean sprouts are a common ingredient used in Hokkien Prawn Noodle. They add a fresh and crunchy texture to the dish.
• Lime: Lime is used to add a citrusy flavour to the dish. It is usually served as a wedge on the side.
• Soy Sauce: Soy sauce is used to add a savoury and salty flavour to the dish.
• Pork Lard: Pork lard is used as a topping for the dish. It adds a rich and savoury flavour to the noodles.
• Sotong: Sotong, or squid, is a common ingredient used in Hokkien Prawn Noodle. It adds a chewy and slightly sweet flavour to the dish.
• Pork Belly: Pork belly is a common ingredient used in Hokkien Prawn Noodle. It is usually sliced thinly and stir-fried with the noodles.
• Prawns: Prawns are a key ingredient in the dish. They are usually cooked in the prawn stock and then added to the noodles.

Frequently Asked Questions

Where can I find the best Hokkien prawn noodles in Singapore?

Singapore is renowned for its hawker food culture, and Hokkien prawn noodles are a must-try dish.

There are many places you can find delicious Hokkien prawn noodles, but some of the most popular spots include Come Daily Fried Hokkien Prawn Mee [1] and Bedok Corner Hokkien Prawn Mee [2].

However, many other hawker centres and restaurants serve up this delicious dish, so don't be afraid to explore and try new places.

Could you share a traditional recipe for Hokkien prawn noodles?

Hokkien prawn noodles are a beloved dish in Singapore, and there are many variations of the recipe.

However, a traditional recipe for Hokkien prawn noodles typically includes 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 paste for an extra kick of flavour. For a detailed recipe, you can check out this recipe by Seaco [1].

What are the essential ingredients for making Hokkien prawn noodles?

The essential ingredients for making Hokkien prawn noodles include thick yellow noodles, 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 paste. Some recipes may also include fish cake, bean sprouts, and Chinese chives. However, the exact ingredients and proportions may vary depending on the recipe and personal preference.

How do Hokkien mee and prawn mee differ from each other?

Hokkien mee and prawn mee are both popular noodle dishes in Singapore, but they differ in their preparation and ingredients.

Hokkien mee is a stir-fried dish made with thick yellow noodles, egg, pork, prawns, squid, and vegetables. On the other hand, prawn mee is a soup-based dish made with yellow noodles, prawns, pork ribs, and a rich broth made from prawn heads and shells.

The two dishes may share some common ingredients, but they have distinct flavours and textures.

What are Hokkien noodles typically referred to as in local cuisine?

Hokkien noodles are a type of thick yellow noodle that is commonly used in Singaporean cuisine. They are also known as "Hokkien mee" or "Fujian noodles" and are a popular ingredient in dishes such as Hokkien prawn noodles, Hokkien fried noodles, and Hokkien char mee.

How much should I expect to pay for a serving of Hokkien prawn mee in Singapore?

The price of Hokkien prawn mee in Singapore can vary depending on the location and the establishment. At hawker centres, you can expect to pay around SGD 3 to SGD 5 for a serving. Meanwhile, at restaurants, the price may be higher.

However, the price can also vary depending on the ingredients used and the portion size.