Singapore Hokkien Mee

Step 1

Peel the prawn head.  In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)

Step 2

Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)

Step 3

Blanch prawns and squid in boiling water. Drain and cut the squid into rings.

Step 4

Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.

Step 5

Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)

Step 6

Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)

Step 7

Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.