Singapore's Best Seafood Hokkien Mee Recipe: A Must-Try Delight!

Are you craving a delicious and flavourful seafood dish? Look no further than the classic Singaporean dish of seafood Hokkien mee. This dish is a favourite among locals and tourists alike, and for good reason. With its combination of rich prawn broth, tender noodles, and fresh seafood, it's the perfect meal for any occasion.

In this article, we will explore the history and origins of seafood Hokkien mee, as well as provide a step-by-step recipe for you to try at home. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will have you whipping up a delicious seafood Hokkien mee in no time. So grab your apron and get ready to impress your friends and family with your culinary skills.

Key Takeaways

• Seafood Hokkien mee is a classic Singaporean dish that is loved by locals and tourists alike.
• This article will provide you with a step-by-step recipe that is easy to follow, even for beginners.
• With its rich prawn broth, tender noodles, and fresh seafood, seafood Hokkien mee is the perfect meal for any occasion.

Exploring Seafood Hokkien Mee

If you're a seafood lover and you're looking for a new dish to try, you should definitely give the Seafood Hokkien Mee a try. This dish is a popular Singaporean dish that's made with a variety of seafood and noodles. In this section, we'll explore the origins and cultural significance of this dish, as well as the key ingredients that make it so delicious.

Origins and Cultural Significance

Seafood Hokkien Mee is a dish that originated in the Fujian province of China and was brought over to Singapore by Chinese immigrants. Over time, the dish has evolved and become a popular hawker food in Singapore. It's a dish that's commonly eaten for breakfast, lunch, or dinner and is often served at hawker centres and food courts.

The dish is also a cultural symbol of Singapore's diverse food culture. Singapore is known for its wide range of cuisines, and the Seafood Hokkien Mee is just one example of the many dishes that reflect the country's multiculturalism.

Key Ingredients

The key ingredients in Seafood Hokkien Mee are noodles, prawns, squid, and pork. The noodles used in the dish are a combination of yellow noodles and thick rice vermicelli. The prawns and squid are cooked in a prawn broth, which is made by simmering prawn heads and shells with water and aromatics. The pork is usually sliced into thin pieces and stir-fried with the other ingredients.

Other ingredients that are commonly used in the dish include garlic, Chinese chives, fish sauce, and calamansi limes. These ingredients add flavour and depth to the dish, and help to balance out the richness of the seafood and pork.

Overall, the Seafood Hokkien Mee is a delicious and flavourful dish that's worth trying if you're a fan of seafood. Whether you're looking for a new dish to try or you're interested in exploring Singapore's diverse food culture, the Seafood Hokkien Mee is definitely one dish you won't want to miss.

The Recipe Step by Step

Preparation of Ingredients

Before you begin, gather all the necessary ingredients. You will need:

• 500g of fresh prawns
• 500g of yellow noodles
• 500g of thick bee hoon (rice vermicelli)
• 500g of bean sprouts
• 1 bulb of garlic, chopped
• 2 eggs
• 1 tablespoon of dark soy sauce
• 1 tablespoon of light soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of sugar
• 1 tablespoon of cooking oil
• 1 tablespoon of cornstarch
• 1 litre of prawn broth

Once you have all the ingredients, clean the prawns and remove the shells. Set aside the prawns and keep the shells for later use. Rinse the noodles and bee hoon with cold water and drain. Cut the bee hoon into shorter strands.

Cooking Technique

1. Heat up the cooking oil in a wok over medium heat. Add the chopped garlic and stir-fry until fragrant.
2. Add the prawn shells to the wok and stir-fry for a few minutes until they turn pink. Add the prawn broth and let it simmer for about 30 minutes to create a rich prawn broth.
3. Strain the prawn broth and discard the shells. Set aside the broth.
4. Heat up the wok again with a tablespoon of oil over high heat. Add the prawns and stir-fry until they turn pink. Remove the prawns and set them aside.
5. Add the noodles, bee hoon, and bean sprouts to the wok. Stir-fry for a few minutes until the noodles and bee hoon are slightly charred.
6. Push the noodles and bee hoon to one side of the wok. Crack the eggs into the empty side of the wok and scramble them until they are almost cooked.
7. Add the prawns back into the wok, along with the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Mix everything together and stir-fry for a few more minutes.
8. Add the cornstarch to the prawn broth and mix well. Pour the broth into the wok and stir-fry until everything is well combined and the broth has been absorbed by the noodles and bee hoon.
9. Serve hot with a squeeze of lime and some sambal chilli on the side.

There you have it, a delicious and authentic seafood Hokkien mee recipe from Singapore that you can make at home. Enjoy!

Frequently Asked Questions

What are the essential ingredients for an authentic Singaporean seafood Hokkien mee?

To make an authentic Singaporean seafood Hokkien mee, you will need thick yellow egg noodles, thick white rice vermicelli, prawns, squid, pork belly, garlic, shallots, fish sauce, oyster sauce, dark soy sauce, light soy sauce, and chicken stock. Some recipes may also include Chinese sausages and lard.

How can you achieve the perfect wok hei flavour in your seafood Hokkien mee at home?

Wok hei is a smoky, charred flavour that comes from cooking food over high heat in a wok. To achieve this flavour in your seafood Hokkien mee, make sure your wok is very hot before adding the ingredients. Cook the ingredients in small batches, and avoid overcrowding the wok. Also, make sure to stir-fry the ingredients quickly and continuously, using a tossing motion to ensure even cooking and charring.

Could you suggest a simple method to prepare Hokkien mee with prawns that's full of flavour?

To prepare Hokkien mee with prawns, start by stir-frying garlic and shallots in a hot wok until fragrant. Add the prawns and stir-fry until they turn pink. Next, add the noodles and stir-fry until they are coated in the fragrant oil. Add the chicken stock and sauces, and stir-fry until the noodles are cooked through and the sauce has thickened. Finally, add the squid and pork belly and stir-fry for another minute or two until everything is heated through.

What's the secret to the rich, dark sauce often found in Singapore's black Hokkien mee?

The rich, dark sauce in Singapore's black Hokkien mee comes from a combination of dark soy sauce, oyster sauce, and fish sauce. To get the perfect balance of flavours, start by stir-frying garlic and shallots until fragrant. Then, add the pork belly and stir-fry until browned. Add the noodles and stir-fry until coated in the fragrant oil. Finally, add the sauces and chicken stock, and stir-fry until the noodles are cooked through and the sauce has thickened.

Where can you find the best seafood mix to use in a traditional Hokkien mee recipe?

To find the best seafood mix for your Hokkien mee recipe, look for a mix that includes fresh prawns, squid, and other seafood such as clams or mussels. You can usually find these mixes at your local wet market or supermarket. Make sure to choose fresh seafood with no fishy smell.

Are there any quick tips for beginners trying to master the art of cooking seafood Hokkien mee?

For beginners trying to master the art of cooking seafood Hokkien mee, start by preparing all your ingredients beforehand and having them ready to go. Make sure your wok is hot before adding the ingredients, and cook the ingredients in small batches to avoid overcrowding the wok. Finally, stir-fry the ingredients quickly and continuously, using a tossing motion to ensure even cooking and charring. With practice, you'll soon be able to master the art of cooking seafood Hokkien mee like a pro!